Sautéed Mushroom and Thyme Risotto with White Wine
Creamy Arborio rice simmers with earthy mushrooms and fresh thyme, finished with a splash of wine and Parmesan for luxurious depth. This italian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs Arborio rice, white wine, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1.5 cups Arborio rice
- 1/2 cup white wine
- 8 oz mushrooms
- 1 shallot
- 1 tbsp fresh thyme
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese
- 2 tbsp unsalted butter
- 1/2 tsp salt
Instructions
- Step 1: Finely chop 1 shallot and slice 8 oz mushrooms. Heat 2 tbsp butter in a large saucepan over medium heat. Add shallot and sauté for 2 minutes until soft, then add mushrooms and cook 5 minutes until golden.
- Step 2: Add 1.5 cups Arborio rice and stir to coat. Pour in 1/2 cup white wine, stirring constantly until evaporated (about 3 minutes).
- Step 3: Add 1/2 tsp salt and 1 tbsp chopped thyme. Begin adding 4 cups vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more. Cook for 20-25 minutes until rice is tender but still slightly firm.
- Step 4: Stir in 1/2 cup grated Parmesan cheese and cook 1 more minute. Remove from heat, cover, and let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mushroom and Thyme Risotto with 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 Sautéed Mushroom and Thyme Risotto with 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 Sautéed Mushroom and Thyme Risotto with 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 Sautéed Mushroom and Thyme Risotto with 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 Sautéed Mushroom and Thyme Risotto with 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
