Sautéed Wild Mushroom and Spring Vegetable Risotto

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

A vibrant risotto combining earthy wild mushrooms and fresh spring vegetables, simmered in a light vegetable broth for a creamy, comforting dish. This vegetarian ready in about 45 minutes pairs arborio rice, wild mushrooms, sliced, spring peas, shelled for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 30 min Serves 4 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium finely chopped shallot and 2 minced garlic cloves, sauté for 2 minutes until fragrant and translucent.
  2. Step 2: Stir in 1 cup arborio rice and cook for 2 minutes, stirring constantly, until each grain is coated and slightly toasted.
  3. Step 3: Pour in 1/2 cup dry white wine and stir until fully absorbed.
  4. Step 4: Gradually add 4 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more, cooking for about 18-20 minutes until rice is creamy and tender.
  5. Step 5: In a separate pan, melt 2 tablespoons unsalted butter over medium heat. Add 8 oz sliced wild mushrooms and sauté for 5-6 minutes until golden and softened.
  6. Step 6: When the risotto is nearly done, stir in the sautéed mushrooms, 1 cup asparagus pieces, and 1/2 cup spring peas. Cook for 3-4 minutes until vegetables are tender-crisp.
  7. Step 7: Remove from heat and fold in 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley. Season with salt and black pepper to taste before serving.

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Frequently asked questions

How long does Sautéed Wild Mushroom and Spring Vegetable 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 Sautéed Wild Mushroom and Spring Vegetable 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 Sautéed Wild Mushroom and Spring Vegetable 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 Sautéed Wild Mushroom and Spring Vegetable 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.

What should I serve with Sautéed Wild Mushroom and Spring Vegetable Risotto?

A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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