Oak-Smoked Mushroom Risotto
Creamy risotto made with foraged mushrooms and a hint of oak smoke, finished with fresh herbs. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs arborio rice, mushrooms, medium 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
Instructions
- Step 1: Finely chop 1 medium onion and 2 minced garlic cloves. Slice 1.5 lbs mushrooms into 1/4-inch thick pieces.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oak-Smoked Mushroom Risotto take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oak-Smoked Mushroom Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Oak-Smoked Mushroom Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oak-Smoked Mushroom Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oak-Smoked Mushroom Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This risotto was a hit with my guests! The smoky mushrooms paired perfectly with the lemon zest.
- ★★★★☆
Cooked for my family dinner—everyone loved the earthy flavors, though I'd add more garlic next time.
- ★★★★☆
The oak smoke was delightful, but the rice took longer to absorb the broth than the recipe suggested.
