Sautéed Wild Mushroom and Swiss Chard Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Creamy risotto studded with sautéed wild mushrooms and tender Swiss chard, finished with Parmesan and fresh herbs. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Arborio rice, wild mushrooms, Swiss chard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, sliced wild mushrooms
• 4 cups chopped, stems removed Swiss chard
• 2 medium, finely diced shallots
• 3, minced garlic cloves
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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 minutes until golden and fragrant; transfer to a bowl and set aside.
2. Step 2: In a large heavy-bottomed pot, melt 2 tbsp unsalted butter over medium heat. Add 2 finely diced shallots and 3 minced garlic cloves, cooking for 3 minutes until softened and fragrant.
3. Step 3: Add 1 1/2 cups Arborio rice to the pot and stir to coat the grains with butter, cooking for 2 minutes until translucent at the edges.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Add 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more, cooking for about 20 minutes until rice is creamy and al dente.
6. Step 6: Meanwhile, blanch 4 cups chopped Swiss chard stems removed in boiling water for 2 minutes, then drain.
7. Step 7: When the risotto is nearly done, stir in the sautéed mushrooms and blanched Swiss chard, 1 tsp salt, and 1/2 tsp black pepper.
8. Step 8: Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese, remaining 1 tbsp butter, and 2 tbsp chopped fresh parsley. Adjust seasoning to taste and serve immediately.