Redmond Forest Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Creamy Arborio rice cooked with wild mushrooms, white wine, and a touch of truffle oil for an earthy, luxurious comfort dish. This Italian-inspired rice and grain recipe (gluten-free), ready in about 45 minutes, pairs Arborio rice, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 8 oz mixed wild mushrooms, sliced mushrooms
• 1/2 cup finely diced onion
• 1/2 cup white wine
• 4 cups vegetable broth
• 1 tsp truffle oil
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp butter in a large saucepan over medium heat. Add onions and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add mushrooms and cook for 7-8 minutes until golden brown and moisture evaporates. Pour in white wine and simmer until reduced by half, about 3 minutes.
3. Step 3: Stir in Arborio rice and cook for 2 minutes, coating grains in butter. Gradually add 1 cup broth, stirring constantly until absorbed before adding more.
4. Step 4: Continue adding broth 1/2 cup at a time, stirring until absorbed, for 20-25 minutes total until rice is creamy and al dente.
5. Step 5: Remove from heat. Stir in remaining butter, Parmesan, truffle oil, salt, and pepper until cheese melts and sauce coats rice.