Prosciutto & Mushroom Risotto
A creamy Italian risotto infused with earthy mushrooms, crispy prosciutto, and a hint of white wine. This italian-inspired pasta ready in about 70 minutes pairs arborio rice, finely diced 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
Instructions
- 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.
- 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.
- 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).
- 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.
- Step 5: Serve immediately, garnished with additional Parmesan and a sprinkle of fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Prosciutto & Mushroom Risotto take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Prosciutto & Mushroom Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Prosciutto & Mushroom Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Prosciutto & Mushroom Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Prosciutto & Mushroom Risotto?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
