One-Pot Mushroom and Thyme Risotto with Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy Arborio rice simmered with earthy mushrooms and fresh thyme, finished with a generous sprinkle of Parmesan. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, mushrooms, shallot 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 "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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp butter in a large pot over medium heat. Add 8 oz sliced mushrooms and cook for 5 minutes until golden and moisture evaporates.
  2. Step 2: Stir in 1 finely minced shallot and cook for 2 minutes until translucent. Add 1 1/2 cups Arborio rice and stir to coat, cooking for 1 minute until rice is slightly translucent.
  3. Step 3: Pour in 1/2 cup white wine, stirring constantly until evaporated (about 2 minutes). Add 4 cups vegetable broth, 2 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Cook, stirring frequently, for 20-25 minutes until rice is tender but still slightly firm and broth is absorbed.
  4. Step 4: Remove from heat. Stir in 2 tbsp butter and 1/2 cup grated Parmesan until melted and creamy. Let rest for 5 minutes before serving.

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