Prosciutto & Mushroom Risotto

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

A creamy Italian risotto infused with earthy mushrooms, crispy prosciutto, and a hint of white wine. This Italian-inspired rice and grain recipe, ready in about 70 minutes, pairs arborio rice, onion, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
• 1/2, finely diced onion
• 1 cup white wine
• 4 cups, warm vegetable broth
• 1 lb, sliced mushrooms
• 6 oz, diced prosciutto
• 1/2 cup, grated Parmesan cheese
• 2 tbsp butter
• 1, minced shallots

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Instructions

1. Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add 1/2 cup diced onion and sauté for 3 minutes until translucent.
2. Step 2: Add 1 cup sliced mushrooms and cook for 5 minutes until tender. Stir in 1 minced shallot and 1 cup white wine, allowing the liquid to evaporate completely.
3. Step 3: Gradually add 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Add 1.5 cups arborio rice and continue adding broth, stirring, until the rice is al dente and creamy (about 18-20 minutes).
4. Step 4: Toss in 6 oz diced prosciutto and stir to incorporate. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted.
5. Step 5: Serve immediately, garnished with additional Parmesan and a sprinkle of fresh parsley.