Runway Risotto with Mushrooms and Parmesan
A creamy, comforting rice dish with earthy mushrooms and nutty Parmesan, simmered to perfect al dente texture. This italian-inspired one pot (gluten-free) ready in about 35 minutes pairs Arborio rice, Mushroom broth, Butter 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
- 1.5 cups Arborio rice
- 3 cups Mushroom broth
- 2 tbsp Butter
- 1 cup finely diced Yellow onion
- 1 cup sliced Cremini mushrooms
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup White wine
- 1/2 tsp Kosher salt
- 2 tbsp chopped Fresh parsley
Instructions
- Step 1: Melt 2 tbsp butter in a large saucepan over medium heat. Add 1 cup finely diced yellow onion and 1 cup sliced cremini mushrooms, cooking for 5 minutes until soft and golden, stirring occasionally.
- Step 2: Stir in 1.5 cups Arborio rice, coating each grain, then pour in 1/2 cup white wine. Cook for 2 minutes until evaporated, stirring constantly.
- Step 3: Add 3 cups mushroom broth and 1/2 tsp kosher salt, bringing to a gentle simmer. Cook for 18-20 minutes, stirring every 3-4 minutes, until rice is tender but slightly firm and liquid is absorbed.
- Step 4: Remove from heat. Stir in 1/2 cup freshly grated Parmesan cheese and 2 tbsp chopped fresh parsley until cheese melts into a creamy sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Runway Risotto with Mushrooms and Parmesan take to make?
Total time is about 35 minutes (15 min prep + 20 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 Runway Risotto with Mushrooms and Parmesan?
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 Runway Risotto with Mushrooms and Parmesan?
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 Runway Risotto with Mushrooms and Parmesan 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.
Is Runway Risotto with Mushrooms and Parmesan gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The mushrooms were a perfect earthy counterpoint to the creamy parmesan.
- ★★★★★
My kids asked for seconds—this risotto was the star of our cozy family dinner.
- ★★★★☆
4 stars because the risotto was slightly bland without extra herbs, but the mushrooms made it shine.
