Sautéed Downtown-Inspired Mushroom Risotto with White Wine and Parmesan

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Creamy risotto enriched with sautéed mushrooms and finished with white wine and Parmesan cheese, evoking an elegant grown-up dining experience. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs arborio rice, chicken or vegetable broth, dry white wine 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 chicken or vegetable broth
• 1 cup dry white wine
• 8 oz, sliced cremini mushrooms
• 1 small, finely chopped yellow onion
• 2 minced garlic cloves
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large skillet over medium heat, heat 2 tbsp olive oil and 1 tbsp butter. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and edges are crispy. Remove mushrooms and set aside.
2. Step 2: In a heavy-bottomed pot, melt remaining 2 tbsp butter over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves; cook for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups arborio rice to the pot and stir for 2 minutes, coating the grains with butter and toasting lightly.
4. Step 4: Pour in 1 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
5. Step 5: Add warm broth 1/2 cup at a time, stirring frequently and waiting until liquid is almost absorbed before adding more, continuing for about 20-25 minutes until rice is creamy and al dente.
6. Step 6: Stir in sautéed mushrooms, 1/2 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and let sit for 2 minutes.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.