Sautéed Wild Mushroom and Quebec Cheddar Risotto

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Creamy Arborio rice cooked with sautéed wild mushrooms and sharp Quebec cheddar for a rich, comforting dish. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs Arborio rice, wild mushrooms, sliced, shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 wild mushrooms, sliced
• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 5 cups vegetable broth, warmed
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 cup Quebec cheddar cheese, shredded
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced wild mushrooms and sauté for 5-7 minutes until browned and their moisture evaporates. Remove mushrooms and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter. When butter melts, add 1 finely chopped shallot and 2 minced garlic cloves; cook for 2-3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to coat grains with butter and oil.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until wine is mostly absorbed.
5. Step 5: Add 5 cups warmed vegetable broth one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next. This should take about 20-25 minutes.
6. Step 6: When the rice is creamy and tender but still slightly al dente, fold in the sautéed mushrooms, 1 cup shredded Quebec cheddar cheese, 1 tsp salt, and 1/2 tsp black pepper. Stir gently until cheese melts.
7. Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley before serving warm.