Sauteed Wild Mushroom and Herb Risotto
Creamy risotto cooked with a medley of sautéed wild mushrooms and fresh herbs, finished with Parmesan for a rich, earthy dish. This italian-inspired vegetarian ready in about 45 minutes pairs Arborio rice, olive oil, small, finely chopped yellow onion 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
- 3 tbsp olive oil
- 1 small, finely chopped yellow onion
- 3 minced garlic cloves
- 10 oz, sliced wild mushrooms
- 1/2 cup dry white wine
- 5 cups, kept warm vegetable broth
- 1 tbsp, chopped fresh thyme
- 2 tbsp, chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 10 oz sliced wild mushrooms and sauté for 6-7 minutes until golden and fragrant. Remove mushrooms and set aside.
- Step 2: In a heavy-bottom pot, warm 1 tbsp olive oil over medium heat. Add 1 small finely chopped yellow onion and 3 minced garlic cloves, cooking for 3-4 minutes until translucent and fragrant.
- Step 3: Stir in 1 1/2 cups Arborio rice to coat grains with oil and onion mixture, cooking for 2 minutes until edges become slightly translucent.
- Step 4: Pour in 1/2 cup dry white wine and stir continuously until the liquid is mostly absorbed.
- Step 5: Add 5 cups warm vegetable broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next, cooking the risotto for about 18-20 minutes until creamy and al dente.
- Step 6: Stir in the sautéed mushrooms, 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, 2 tbsp unsalted butter, and 1/2 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, mixing until the butter and cheese melt through and the risotto is creamy. Serve immediately.
Frequently asked questions
How long does Sauteed Wild Mushroom and Herb Risotto take to make?
Total time is about 45 minutes (15 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 Sauteed Wild Mushroom and Herb Risotto?
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 Sauteed Wild Mushroom and Herb Risotto?
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 Sauteed Wild Mushroom and Herb Risotto 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 Sauteed Wild Mushroom and Herb Risotto 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.
