Pan-Roasted Mushroom Risotto with Parmesan and Thyme

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Creamy risotto studded with sautéed mushrooms, finished with Parmesan cheese and fresh thyme for an earthy, comforting Italian classic. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs Arborio rice, vegetable broth, hot, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 cup Arborio rice
• 4 cups vegetable broth, hot
• 3 tbsp, divided unsalted butter
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 medium shallot, finely chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 1 tbsp fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms and sauté for 5-6 minutes until browned and their moisture evaporates. Remove mushrooms and set aside.
2. Step 2: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 finely chopped medium shallot and 1 minced garlic clove, sautéing for 2-3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 cup Arborio rice, coating each grain with butter for 1-2 minutes until edges look translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
5. Step 5: Add 4 cups hot vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle, cooking for about 18-20 minutes until the rice is creamy and tender yet slightly al dente.
6. Step 6: Stir in the sautéed mushrooms, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup freshly grated Parmesan cheese. Cook for 1-2 minutes more, stirring gently until cheese melts and the risotto is rich and creamy.
7. Step 7: Remove from heat and let rest for 2 minutes before serving.