Orlando Magic Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 infused with earthy mushrooms and fresh herbs, finished with a whisper of lemon for a dish as vibrant as the Orlando Magic. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, mixed mushrooms (cremini and shiitake) 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: 15 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

1 1/2 cups arborio rice
4 cups vegetable broth
1 cup, sliced mixed mushrooms (cremini and shiitake)
1/2 cup white wine
1/4 cup, grated parmesan cheese
2 tbsp butter
1 tbsp olive oil
1/4 cup, chopped fresh parsley
1/2 tsp dried thyme
1 tbsp lemon zest

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Instructions

Step 1: Heat 1 tbsp olive oil and 2 tbsp butter in a saucepan over medium heat. Add 1 cup sliced mushrooms and sauté for 5 minutes until golden and tender.
Step 2: Add 1 1/2 cups arborio rice to the saucepan, stirring constantly for 2 minutes until rice is translucent.
Step 3: Pour in 1/2 cup white wine and stir until absorbed, about 2 minutes.
Step 4: Add 4 cups vegetable broth, 1/2 cup at a time, stirring frequently after each addition. Wait until each portion is absorbed before adding more, for 20 minutes total.
Step 5: Stir in 1/4 cup grated parmesan, 1/4 cup chopped parsley, 1/2 tsp dried thyme, and 1 tbsp lemon zest. Cook for 2 more minutes until rice is creamy and al dente.
Step 6: Remove from heat and stir in 1/2 cup additional sliced mushrooms. Let rest 5 minutes before serving.