One-Pot Mushroom Risotto with Thyme

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 Parmesan for a comforting, make-ahead meal. This Italian-inspired one-pot recipe, ready in about 35 minutes, pairs Arborio rice, Chicken stock, Mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 2 tbsp butter in a large saucepan over medium heat. Add 1/2 cup minced shallot and 8 oz sliced mushrooms, cooking for 5-7 minutes until mushrooms are golden and shallots are translucent.
  2. Step 2: Stir in 1.5 cups Arborio rice and cook for 1 minute, stirring constantly, until rice is coated and slightly translucent.
  3. Step 3: Add 4 cups chicken stock and 1 tbsp chopped thyme, then bring to a simmer. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until rice is creamy and al dente.
  4. Step 4: Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until cheese melts and risotto is creamy. Remove from heat and let rest for 2 minutes before serving.

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