Pan-Roasted Mushroom Risotto with Parmesan and White Wine

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Creamy Arborio rice cooked slowly with sautéed mushrooms, aromatic shallots, and white wine, finished with freshly grated Parmesan cheese for a comforting Italian classic. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Arborio rice, vegetable broth, white button mushrooms 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
• 5 cups, kept warm vegetable broth
• 8 oz sliced white button mushrooms
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 2 finely chopped shallots
• 1/2 cup dry white wine
• 2 minced garlic cloves
• 3/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced white button mushrooms and sauté for 5-6 minutes until golden and fragrant. Remove mushrooms and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil and 2 finely chopped shallots, cooking for 3 minutes until translucent. Add 2 minced garlic cloves and sauté for 30 seconds until aromatic.
3. Step 3: Add 1 1/2 cups Arborio rice to the skillet, stirring constantly for 2 minutes until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine has mostly evaporated.
5. Step 5: Begin adding 5 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each ladle of broth is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and tender but still slightly firm to the bite.
6. Step 6: Stir the sautéed mushrooms back into the risotto along with 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Mix well until the cheese melts and the risotto is creamy.
7. Step 7: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately while warm.