Savory Mushroom & Thyme Risotto

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, creamy Italian rice dish with earthy mushrooms and aromatic thyme, cooked slowly to achieve perfect al dente texture. This Italian-inspired rice and grain recipe, ready in about 50 minutes, pairs arborio rice, 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

• 1.5 cups arborio rice
• 8 oz, sliced mushrooms
• 1, finely minced shallot
• 2 tbsp, leaves only fresh thyme
• 1/2 cup white wine
• 4 cups, warm vegetable stock
• 1/2 cup, grated parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp butter in a large saucepan over medium heat. Add minced shallot and cook for 2-3 minutes until translucent but not browned. Add sliced mushrooms and cook for 6-8 minutes until golden and moisture evaporates.
2. Step 2: Stir in arborio rice, coating all grains with butter and shallot mixture. Cook for 1 minute until rice is slightly toasted. Pour in white wine and stir constantly until fully absorbed (about 2 minutes).
3. Step 3: Add 1 cup warm stock to rice mixture. Stir frequently until liquid is absorbed (about 18-20 minutes total). Continue adding stock 1/2 cup at a time, stirring constantly, until rice is creamy and al dente (about 30-35 minutes total). Stir in thyme, parmesan, remaining butter, salt, and pepper. Adjust consistency with more stock if needed.