Roasted Chestnut and Mushroom Risotto

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Creamy risotto featuring roasted chestnuts and earthy mushrooms, perfect for a cozy winter dinner. This Italian-inspired Christmas recipe, ready in about 45 minutes, pairs Arborio rice, vegetable broth, chestnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 1/2 cups Arborio rice
• 5 cups, kept warm vegetable broth
• 1 cup, roasted and chopped chestnuts
• 8 oz, sliced cremini mushrooms
• 1 medium, finely diced shallot
• 2, minced garlic cloves
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 1/2 cup, grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely diced shallot and 2 minced garlic cloves, sauté for 2-3 minutes until softened and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms and 1 tsp chopped fresh thyme, cooking for 5 minutes until mushrooms release moisture and start to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice and toast for 2 minutes until the edges are translucent. Pour in 1/2 cup dry white wine, stirring continuously until wine is mostly absorbed.
4. Step 4: Add warm 5 cups vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes until rice is creamy and al dente.
5. Step 5: Fold in 1 cup roasted chopped chestnuts, 3 tbsp unsalted butter, and 1/2 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, stirring gently until butter and cheese melt and risotto is creamy.
6. Step 6: Remove from heat and let sit for 2 minutes before serving garnished with extra thyme if desired.