Sautéed Wild Mushroom and Thyme Risotto with Parmesan
Rich Arborio rice cooked with forest mushrooms and fresh thyme, finished with nutty Parmesan. This italian-inspired pasta ready in about 45 minutes pairs Arborio rice, sliced wild mushrooms, medium, minced shallot 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
- 8 oz sliced wild mushrooms
- 1 medium, minced shallot
- 1/2 cup white wine
- 4 cups chicken broth
- 2 tbsp chopped fresh thyme
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Melt 2 tbsp unsalted butter in a large skillet over medium heat. Sauté 8 oz sliced wild mushrooms and 1 minced medium shallot for 6 minutes until mushrooms are golden and shallot is translucent.
- Step 2: Add 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to coat rice with butter.
- Step 3: Pour in 1/2 cup white wine and cook until evaporated, about 2 minutes.
- Step 4: Add 4 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and simmer, adding broth 1/2 cup at a time, until rice is creamy and tender (about 20 minutes total).
- Step 5: Stir in 2 tbsp fresh thyme and 1/2 cup grated Parmesan cheese until melted and combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Wild Mushroom and Thyme Risotto with Parmesan take to make?
Total time is about 45 minutes (20 min prep + 25 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 Thyme Risotto with Parmesan?
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 Thyme Risotto with Parmesan?
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 Thyme Risotto with Parmesan 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 goes well with Sautéed Wild Mushroom and Thyme Risotto with Parmesan?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This risotto is a game-changer! The wild mushrooms and thyme are perfect. My family devoured it.
- ★★★★★
Simple and elegant. The Parmesan really tied it all together. Served with a glass of Chardonnay and it was perfect.
- ★★★★★
Absolutely delicious. The thyme adds such a nice herbal note. Made it for dinner guests and they raved.
