Sautéed Wild Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Creamy risotto infused with sautéed local wild mushrooms and finished with sharp Parmesan cheese for a comforting, earthy dish. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs arborio rice, chicken or vegetable broth, wild mushrooms, cleaned and sliced 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
• 5 cups, kept warm chicken or vegetable broth
• 8 oz wild mushrooms, cleaned and sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 8 oz sliced wild mushrooms and sauté for 6-8 minutes until browned and tender, then set aside.
2. Step 2: In a heavy-bottomed pot, melt 2 tbsp unsalted butter over medium heat. Add 1 finely chopped small onion and sauté for 4-5 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves and 1 1/2 cups arborio rice, stirring constantly for 2 minutes until the rice is lightly toasted and fragrant.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed by the rice.
5. Step 5: Add 5 cups warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, continuing for 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in the sautéed mushrooms, 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and the remaining 1 tbsp unsalted butter. Mix well until melted and creamy.
7. Step 7: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving immediately.