Sautéed Mushroom Risotto with White Wine

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-simmered Arborio rice with earthy mushrooms and a delicate white wine finish, perfect for a comforting weeknight dinner. This Italian-inspired one-pot recipe, ready in about 35 minutes, pairs Arborio rice, chicken broth, white wine 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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

1.5 cups Arborio rice
4 cups chicken broth
1 cup white wine
2 cups mixed mushrooms
1 onion
3 tbsp butter
1/4 cup Parmesan cheese
1/4 cup fresh parsley

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Instructions

Step 1: Heat 3 tbsp butter in a large saucepan over medium heat, add 1 finely diced onion, and sauté until translucent, about 5 minutes.
Step 2: Stir in 1.5 cups Arborio rice and cook for 2 minutes until grains are slightly toasted, then pour in 1 cup white wine and simmer until absorbed.
Step 3: Add 4 cups chicken broth, 1/2 cup at a time, stirring constantly, until rice is creamy and al dente (20-25 minutes total), stirring in 2 cups sliced mushrooms during the last 10 minutes.