Saffron-Infused Mushroom Risotto with Parmesan and Thyme

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

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.

Prep: 15 min Cook: 35 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Saffron-Infused Mushroom Risotto with Parmesan and Thyme take to make?

Total time is about 50 minutes (15 min prep + 35 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 Saffron-Infused Mushroom Risotto with Parmesan and Thyme?

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 Saffron-Infused Mushroom Risotto with Parmesan and Thyme?

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 Saffron-Infused Mushroom Risotto with Parmesan and Thyme 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 Saffron-Infused Mushroom Risotto with Parmesan and Thyme 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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