Rustic Italian Mushroom and Herb Risotto

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy risotto infused with earthy mushrooms, fresh herbs, and Parmesan, inspired by a classic Italian favorite. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, chicken broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 10 min Cook: 30 min Serves 4 Italian cuisine 410 cal/serving

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Ingredients

1 1/2 cups Arborio rice
5 cups, kept warm chicken broth
3 tbsp olive oil
2 medium, finely chopped shallots
3, minced garlic cloves
8 oz, sliced cremini mushrooms
1/2 cup dry white wine
1 tbsp, chopped fresh thyme
2 tbsp, chopped fresh parsley
3/4 cup freshly grated Parmesan cheese
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent. Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms soften and release moisture.
Step 2: Add 1 1/2 cups Arborio rice to the pot and stir constantly for 2 minutes until rice grains are translucent around the edges. Pour in 1/2 cup dry white wine and cook, stirring, until wine is mostly absorbed.
Step 3: Begin adding 5 cups warm chicken broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue this process for 18-20 minutes until rice is creamy and tender but still slightly firm.
Step 4: Stir in 2 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, 1 tbsp chopped fresh thyme, and 2 tbsp chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper. Mix well and serve immediately.