Parmesan Mushroom Risotto

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy risotto with saffron-infused broth and white truffle oil for a seasonal bake flavor profile. This Italian-inspired rice and grain recipe, ready in about 70 minutes, pairs arborio rice, onion, garlic 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

• 1.5 cups arborio rice
• 1, finely diced onion
• 2 cloves, minced garlic
• 1/2 cup white wine
• 4 cups, warmed chicken broth
• 1/2 tsp saffron threads
• 1 tbsp white truffle oil
• 1 lb, sliced mushrooms
• 4 tbsp butter
• 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: In a large pot, melt 2 tbsp butter over medium heat. Sauté 1 diced onion and 2 minced garlic cloves for 5 minutes until softened.
2. Step 2: Add 1.5 cups arborio rice and stir to coat. Deglaze with 1/2 cup white wine, stirring until absorbed.
3. Step 3: Stir in 1/2 tsp saffron threads, 1 tsp salt, and 1/2 tsp black pepper. Gradually add 4 cups warmed chicken broth, one ladle at a time, stirring constantly until the rice is creamy and al dente.
4. Step 4: Toss in 1 lb sliced mushrooms and 2 tbsp butter. Cook for 5 minutes until the mushrooms are tender. Finish with 1 tbsp white truffle oil and adjust seasoning.