Sautéed Wild Mushroom and Thyme Risotto with Parmesan

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Rich Arborio rice cooked with forest mushrooms and fresh thyme, finished with nutty Parmesan. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs Arborio rice, wild mushrooms, 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

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Instructions

1. 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.
2. Step 2: Add 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to coat rice with butter.
3. Step 3: Pour in 1/2 cup white wine and cook until evaporated, about 2 minutes.
4. 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).
5. Step 5: Stir in 2 tbsp fresh thyme and 1/2 cup grated Parmesan cheese until melted and combined.