Oak-Smoked Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Creamy risotto made with foraged mushrooms and a hint of oak smoke, finished with fresh herbs. This Italian-inspired rice and grain recipe (vegetarian), ready in about 55 minutes, pairs arborio rice, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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 "Plan a meal with the AI" 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

• 1.5 cups arborio rice
• 1.5 lbs mushrooms
• 1 medium onion
• 2 cloves garlic
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1/2 tsp smoked paprika
• 1 tbsp fresh thyme
• 1/4 cup heavy cream
• 1/2 cup parmesan cheese

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Finely chop 1 medium onion and 2 minced garlic cloves. Slice 1.5 lbs mushrooms into 1/4-inch thick pieces.
2. Step 2: Heat a large saucepan over medium heat. Add mushrooms and cook for 8 minutes until golden brown and moisture evaporates, then transfer to a bowl.
3. Step 3: Add 1/2 cup dry white wine to the same saucepan, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
4. Step 4: Add 1.5 cups arborio rice to the pan, stirring constantly for 2 minutes until translucent. Gradually add 4 cups vegetable broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding more.
5. Step 5: After 20 minutes of simmering, stir in 1/2 tsp smoked paprika, 1 tbsp fresh thyme, 1/4 cup heavy cream, and 1/2 cup grated parmesan. Continue cooking for 5 minutes until creamy and rice is tender.