Rustic Cherry Creek Wild Mushroom Risotto

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Creamy risotto cooked slowly with a medley of wild mushrooms inspired by the lush landscapes of regional parks, finished with parmesan and fresh thyme. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs arborio rice, vegetable broth, olive oil 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
• 3 tbsp olive oil
• 2 medium shallots, finely chopped
• 3 garlic cloves, minced
• 10 oz mixed wild mushrooms, sliced
• 1/2 cup dry white wine
• 3/4 cup parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
2. Step 2: Add 10 oz sliced wild mushrooms and cook over medium heat for 6-7 minutes until the mushrooms release their moisture and begin to brown.
3. Step 3: Stir in 1 1/2 cups arborio rice and cook for 2 minutes until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the liquid is mostly absorbed.
5. Step 5: Begin adding warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next, continuing for about 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 3/4 cup grated parmesan cheese, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Mix well and serve hot.