Saffron-Infused Mushroom Risotto with Parmesan and Thyme

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A creamy Italian risotto enriched with fragrant saffron, earthy mushrooms, and sharp Parmesan cheese, finished with fresh thyme. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs Arborio rice, fresh mushrooms, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 8 oz, sliced (cremini or button) fresh mushrooms
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 3/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent. Add 2 minced garlic cloves and 8 oz sliced mushrooms, cooking for 6-7 minutes until mushrooms release moisture and edges begin to brown.
2. Step 2: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to toast the grains.
3. Step 3: Pour in 1/2 cup dry white wine and cook until mostly absorbed, about 2-3 minutes.
4. Step 4: Add the saffron soaked in 2 tbsp warm water along with 1 cup warm vegetable broth. Stir continuously until liquid is mostly absorbed.
5. Step 5: Continue adding remaining warm vegetable broth 1 cup at a time, stirring frequently and allowing each addition to absorb before adding the next, for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 3 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper until melted and combined.
7. Step 7: Let rest for 2 minutes before serving.