Northern Wild Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Creamy Arborio rice simmered with forest mushrooms and fresh thyme, finished with a touch of lemon for brightness. This Italian one-pot recipe, ready in about 35 minutes, pairs Arborio rice, mixed wild mushrooms, and onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 2 cups mixed wild mushrooms, sliced
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, warmed
• 1/2 cup white wine
• 1/2 lemon, zested and juiced
• 1 tablespoon fresh thyme, chopped
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter

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Instructions

1. Step 1: Heat 1 tablespoon butter in a large pot over medium heat. Add diced onion and cook for 3 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in Arborio rice and cook for 2 minutes, coating grains in butter. Deglaze with white wine, stirring until evaporated.
3. Step 3: Add 1 cup warm stock to rice, stirring constantly until absorbed. Continue adding stock 1/2 cup at a time, stirring frequently, until rice is creamy and al dente (about 20 minutes total).
4. Step 4: Stir in sliced mushrooms, lemon zest, and 1/2 cup stock. Cook for 5 minutes until mushrooms are tender. Remove from heat, fold in lemon juice, thyme, Parmesan, and remaining butter until melted and glossy.