Sautéed Wild Mushroom Risotto with Kalamazoo Cheddar
Creamy risotto enriched with sautéed wild mushrooms and sharp Kalamazoo cheddar cheese, showcasing regional dairy flavors. This italian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs Arborio rice, kept warm vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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
- 5 cups, kept warm vegetable broth
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 10 oz, sliced wild mushrooms
- 1/2 cup dry white wine
- 3/4 cup, grated Kalamazoo sharp cheddar cheese
- 2 tbsp, chopped fresh parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 10 oz sliced wild mushrooms and sauté for 5-6 minutes until golden and tender. Remove mushrooms and set aside.
- Step 2: In a heavy-bottomed pot, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, cooking for 4 minutes until translucent and fragrant.
- Step 3: Stir in 1 1/2 cups Arborio rice and toast for 2 minutes until edges are translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
- Step 5: Add 5 cups warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until the liquid is almost fully absorbed before adding more. Continue for about 18-20 minutes until rice is creamy and al dente.
- Step 6: Stir in the sautéed mushrooms, 3/4 cup grated Kalamazoo sharp cheddar cheese, 1 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Mix well until cheese melts and risotto is creamy. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Wild Mushroom Risotto with Kalamazoo Cheddar 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 Risotto with Kalamazoo Cheddar?
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 Risotto with Kalamazoo Cheddar?
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 Risotto with Kalamazoo Cheddar 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.
Is Sautéed Wild Mushroom Risotto with Kalamazoo Cheddar vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
