Rosemary-Infused Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Creamy Arborio rice cooked slowly with wild mushrooms and fresh rosemary for deep, earthy flavor. This Italian-inspired rice and grain recipe, 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 380 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 cup Arborio rice
• 8 oz (sliced) mushrooms
• 1 (finely chopped) shallot
• 1/2 cup white wine
• 4 cups vegetable broth
• 2 tsp (chopped) fresh rosemary
• 1/4 cup (grated) Parmesan cheese
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat vegetable broth in a small saucepan over low heat, keeping it simmering.
2. Step 2: Melt butter in a large saucepan over medium heat. Add shallot and cook for 2 minutes until softened but not browned.
3. Step 3: Add Arborio rice and stir constantly for 1 minute until grains are coated and slightly translucent.
4. Step 4: Pour in white wine and stir until fully absorbed, about 2 minutes.
5. Step 5: Add 1 cup hot broth to rice, stirring constantly until absorbed before adding more. Continue adding broth 1/2 cup at a time, stirring constantly, for 20-25 minutes until rice is creamy and tender.
6. Step 6: Stir in mushrooms, rosemary, salt, and pepper. Cook for 3 minutes until mushrooms are tender.
7. Step 7: Remove from heat. Stir in Parmesan cheese until melted and fully incorporated. Adjust seasoning if needed.