Pan-Roasted Italian Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Creamy risotto cooked slowly with earthy mushrooms and finished with Parmesan for a rich Italian-inspired comfort dish. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, cremini mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 1/2 cups arborio rice
• 8 oz, sliced cremini mushrooms
• 1 small, finely diced yellow onion
• 2 cloves, minced garlic cloves
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and tender. Remove mushrooms and set aside.
2. Step 2: In the same skillet, add 1 small finely diced yellow onion and 2 minced garlic cloves. Cook for 3 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups arborio rice to the skillet and stir for 1-2 minutes until rice is lightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until mostly absorbed.
5. Step 5: Gradually add 5 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in the sautéed mushrooms, 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until buttery and creamy. Serve immediately.