Sautéed Mushroom Risotto with Parmesan

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

Creamy Arborio rice cooked slowly with mushrooms, shallot, and a generous finish of aged Parmesan for rich, comforting flavor. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs Arborio rice, mushrooms, (2 oz) shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 25 min Cook: 30 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop 8 oz mushrooms and 1 minced shallot (2 oz). Heat 2 tbsp olive oil in a large saucepan over medium heat. Add mushrooms and shallot, cooking for 8-10 minutes until mushrooms are golden brown and liquid evaporates.
  2. Step 2: Add 1 1/2 cups Arborio rice to the pan, stirring to coat with oil. Cook for 2 minutes until rice is slightly translucent. Deglaze with 1/2 cup white wine, stirring constantly until absorbed (about 2 minutes).
  3. Step 3: Add 4 cups chicken stock, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Stir rice every 2 minutes, adding more stock as it absorbs (about 20-25 minutes total).
  4. Step 4: Stir in 1 tsp fresh thyme and 2 tbsp unsalted butter. Once rice is tender but still slightly firm (al dente), remove from heat. Stir in 1/2 cup grated Parmesan cheese until melted and creamy.
  5. Step 5: Let rest for 5 minutes before serving. Adjust seasoning with salt and pepper if needed.

Frequently asked questions

How long does Sautéed Mushroom Risotto with Parmesan take to make?

Total time is about 55 minutes (25 min prep + 30 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 Risotto with Parmesan?

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 Risotto with Parmesan?

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 Risotto with Parmesan 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 Risotto with Parmesan 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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