Scotch-Infused Mushroom Risotto with Thyme
Creamy arborio rice cooked with shiitake and cremini mushrooms, enhanced by a subtle Scotch whisky note. This italian-inspired one pot ready in about 50 minutes pairs arborio rice, Scotch whisky, sliced shiitake mushrooms 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
- 1/4 cup Scotch whisky
- 8 oz, sliced shiitake mushrooms
- 6 oz, sliced cremini mushrooms
- 1, minced shallot
- 2 cloves, minced garlic
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/2 cup, grated Parmesan cheese
- 1 tbsp, chopped fresh thyme
- 2 tbsp butter
Instructions
- Step 1: Heat butter in a large saucepan over medium heat. Add shallot and garlic, cooking for 2 minutes until softened but not browned.
- Step 2: Stir in mushrooms and cook for 8 minutes until golden and moisture evaporated. Add arborio rice, stirring to coat each grain.
- Step 3: Pour in white wine and simmer until fully absorbed, about 3 minutes. Add Scotch whisky and cook for 1 minute until alcohol evaporates.
- Step 4: Begin adding vegetable broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. Continue for 20-25 minutes until rice is creamy but al dente.
- Step 5: Remove from heat. Stir in Parmesan cheese and thyme until melted and smooth. Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Scotch-Infused Mushroom Risotto with Thyme take to make?
Total time is about 50 minutes (15 min prep + 35 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 Scotch-Infused Mushroom Risotto with Thyme?
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 Scotch-Infused Mushroom Risotto with Thyme?
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 Scotch-Infused Mushroom Risotto with Thyme 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.
What goes well with Scotch-Infused Mushroom Risotto with Thyme?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So easy to make in one pot! The scotch infusion was subtle but elevated the whole dish perfectly—no fancy equipment needed.
- ★★★★★
This risotto transformed my weeknight dinner into something special—the scotch added such a luxurious depth to the mushrooms! My kids even asked for seconds.
- ★★★★★
The thyme and scotch pairing was genius. Made it for my in-laws and they couldn't stop raving about how creamy and aromatic it was.
