Savory Italian Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Creamy Arborio rice cooked slowly with sautéed mushrooms and finished with freshly grated Parmesan, delivering a comforting and rich Italian classic. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until softened and translucent.
2. Step 2: Add 2 minced garlic cloves and 8 oz sliced cremini mushrooms to the skillet. Cook for 6-7 minutes, stirring occasionally, until mushrooms are golden and their liquid evaporates.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 1-2 minutes until rice is well coated and slightly translucent around edges.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
5. Step 5: Begin adding warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more, continuing for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter and 3/4 cup grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately for best texture and flavor.