Ring Ring Risotto with Mushroom and White Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy Italian risotto infused with earthy mushrooms and a splash of white wine, finished with a hint of Parmesan. This italian-inspired salads ready in about 70 minutes pairs Arborio rice, small, diced Onion, minced Garlic into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
• 1 small, diced Onion
• 2 cloves, minced Garlic
• 1 small, diced Carrots
• 1/2 stalk, diced Celery
• 1/2 cup White wine
• 4 cups Chicken broth
• 1/2 cup, grated Parmesan cheese
• 1 cup, sliced Mushrooms
• 3 tbsp Butter
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: In a large skillet, melt 2 tbsp butter over medium heat. Add onion and garlic, sauté for 3-4 minutes until translucent.
2. Step 2: Stir in carrots and celery, cooking for 2-3 minutes until softened.
3. Step 3: Add Arborio rice, tossing to coat with butter. Cook for 1-2 minutes until rice is lightly toasted.
4. Step 4: Pour in white wine, stirring constantly until absorbed. Add 1 cup chicken broth, stirring until absorbed.
5. Step 5: Continue adding broth 1/2 cup at a time, stirring constantly, for 18-20 minutes until rice is creamy and tender.
6. Step 6: Stir in mushrooms, Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes until mushrooms are tender and cheese is melted.
7. Step 7: Taste and adjust seasoning. Serve immediately.