Rosemary-Infused Mushroom Risotto with Parmesan Crisps
Creamy Arborio rice cooked with wild mushrooms and fresh rosemary, finished with a delicate Parmesan crisp for textural contrast. This italian-inspired pasta ready in about 40 minutes pairs Arborio rice, sliced mixed wild mushrooms, finely diced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 1.5 cups Arborio rice
- 1.5 cups, sliced mixed wild mushrooms
- 1, finely diced shallot
- 2 tbsp, chopped fresh rosemary
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup, finely grated Parmesan cheese
- 3 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil and 1 tbsp butter in a large saucepan over medium heat. Add shallot and cook for 3 minutes until soft. Stir in mushrooms and cook 6-7 minutes until browned and liquid evaporated.
- Step 2: Add Arborio rice, stirring constantly for 2 minutes to coat grains. Pour in white wine and simmer until evaporated (about 2 minutes). Begin adding hot broth 1/2 cup at a time, stirring constantly until absorbed before adding more.
- Step 3: After adding 3 cups broth, stir in 1 tbsp fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Continue adding broth until rice is creamy and al dente (about 20 minutes total). Remove from heat, stir in remaining 2 tbsp butter, 1/2 cup Parmesan, and 1 tbsp rosemary. Top with Parmesan crisps made by baking 1/4 cup grated Parmesan in a single layer at 375°F for 5 minutes until golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Infused Mushroom Risotto with Parmesan Crisps take to make?
Total time is about 40 minutes (15 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 with Parmesan Crisps?
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 with Parmesan Crisps?
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 with Parmesan Crisps 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 with Parmesan Crisps?
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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
