Seasonal Mushroom and Herb Risotto with Parmesan
A comforting Italian risotto showcasing earthy seasonal mushrooms and fresh herbs, finished with creamy Parmesan. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs Arborio rice, vegetable broth, mixed seasonal mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cup Arborio rice
- 4 cups vegetable broth
- 8 oz mixed seasonal mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a medium saucepan, warm 4 cups vegetable broth over low heat to a gentle simmer.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced mixed seasonal mushrooms and sauté for 5-6 minutes until golden and their moisture evaporates.
- Step 3: Add 1 finely chopped medium shallot and 2 minced garlic cloves to the mushrooms; cook for 2 minutes until fragrant and translucent.
- Step 4: Stir in 1 cup Arborio rice, coating grains with the oil and cooking for 1-2 minutes until edges look translucent.
- Step 5: Pour in 1/2 cup dry white wine, stirring constantly until the wine is mostly absorbed.
- Step 6: Begin adding the simmering broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more, continuing for about 18-20 minutes until the rice is creamy and al dente.
- Step 7: During the last 5 minutes, stir in 1 tbsp fresh thyme leaves and season with salt and black pepper to taste.
- Step 8: Remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 2 tbsp chopped fresh parsley until melted and creamy.
- Step 9: Serve immediately, garnished with extra Parmesan or parsley if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seasonal Mushroom and Herb Risotto with Parmesan take to make?
Total time is about 40 minutes (10 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 Seasonal Mushroom and Herb Risotto with Parmesan?
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 Seasonal Mushroom and Herb Risotto with Parmesan?
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 Seasonal Mushroom and Herb Risotto with Parmesan 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 Seasonal Mushroom and Herb Risotto with Parmesan 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.
