Sautéed Mushroom Risotto with Parmesan
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.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz mushrooms
- 1 (2 oz) shallot
- 2 tbsp olive oil
- 1/2 cup white wine
- 4 cups chicken stock
- 1/2 cup Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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).
- 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).
- 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.
- Step 5: Let rest for 5 minutes before serving. Adjust seasoning with salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
