Rosemary-Infused Mushroom Risotto

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

Creamy Arborio rice cooked slowly with wild mushrooms and fresh rosemary for deep, earthy flavor. This italian-inspired pasta ready in about 45 minutes pairs Arborio rice, (sliced) mushrooms, (finely chopped) 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.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Rosemary-Infused Mushroom Risotto take to make?

Total time is about 45 minutes (20 min prep + 25 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 Rosemary-Infused 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 Rosemary-Infused 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 Rosemary-Infused 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 Rosemary-Infused 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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