Registry Edit Mushroom Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, indulgent risotto with hidden depth from sautéed mushrooms and a whisper of white wine, revealing its richness in every bite. This italian-inspired pasta ready in about 45 minutes pairs arborio rice, mushrooms, shallot 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 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Clean 8 oz mushrooms and slice thinly. Finely chop 1 medium shallot. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add mushrooms and cook for 6-7 minutes until golden brown and liquid evaporates.
  2. Step 2: Add shallot to mushrooms and cook for 2 minutes until softened. Stir in 1 tbsp fresh thyme and cook for 30 seconds until fragrant.
  3. Step 3: Add 1.5 cups arborio rice to the pan and stir constantly for 1 minute until rice is coated and slightly translucent.
  4. Step 4: Pour in 1/2 cup white wine and stir until fully absorbed, about 2 minutes. Begin adding 1 cup vegetable broth at a time, stirring constantly until each addition is absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and tender but still slightly firm.
  5. Step 5: Stir in 1/2 cup grated Parmesan cheese, 2 tbsp butter, 1 tsp salt, and 1/2 tsp black pepper. Stir until cheese melts and mixture becomes glossy.
  6. Step 6: Remove from heat and let rest for 5 minutes. The risotto should be thick enough to hold its shape but still creamy. Serve immediately, garnished with additional thyme sprigs.

Frequently asked questions

How long does Registry Edit Mushroom Risotto take to make?

Total time is about 45 minutes (15 min prep + 30 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 Registry Edit 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 Registry Edit 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 Registry Edit 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 Registry Edit 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.

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