Rustic Mushroom Risotto with Parmesan and White Wine

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

Creamy Arborio rice cooked slowly with sautéed mushrooms, Parmesan cheese, and a splash of white wine for a rich, comforting dish. This Italian recipe (vegetarian), ready in about 35 minutes, pairs Arborio rice, cremini mushrooms, sliced, chicken or vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and their moisture evaporates.
  2. Step 2: Add 1 finely chopped shallot and 2 minced garlic cloves to the mushrooms and cook for 2 minutes until fragrant and translucent.
  3. Step 3: Stir in 1 cup Arborio rice and cook for 1-2 minutes until the rice is lightly toasted and opaque.
  4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
  5. Step 5: Gradually add 4 cups warm chicken or vegetable broth, about 1/2 cup at a time, stirring frequently and waiting until the liquid is absorbed before adding more, cooking the risotto for about 18-20 minutes until creamy and al dente.
  6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and season with salt and black pepper to taste.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately for a rich, velvety texture.

Frequently asked questions

How long does Rustic Mushroom Risotto with Parmesan and White Wine take to make?

Total time is about 35 minutes (10 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 Rustic Mushroom Risotto with Parmesan and White Wine?

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 Rustic Mushroom Risotto with Parmesan and White Wine?

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 Rustic Mushroom Risotto with Parmesan and White Wine 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 Rustic Mushroom Risotto with Parmesan and White Wine vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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