One-Pot Wild 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 developed and reviewed.

A creamy, aromatic risotto made with earthy mushrooms and fresh thyme, cooked in a single pot for minimal cleanup. This Italian-inspired one-pot recipe, ready in about 40 minutes, pairs Arborio rice, Wild mushrooms, Fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 25 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1.5 cups sliced wild mushrooms and 2 tbsp chopped fresh thyme, sautéing for 5 minutes until mushrooms are golden.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1.5 cups Arborio rice, cooking for 2 minutes until rice is translucent.
  3. Step 3: Gradually add 4 cups hot chicken broth, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
  4. Step 4: Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until creamy and rice is al dente.

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