Seasonal Mushroom Risotto with Ohio White Cheddar

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A comforting risotto highlighting local Ohio mushrooms and sharp white cheddar for a creamy, hearty dish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, vegetable broth, dry white wine 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 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1/2 cup shallots, finely chopped
• 3 garlic cloves, minced
• 8 oz mixed Ohio mushrooms, sliced
• 3/4 cup Ohio white cheddar, shredded
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• to taste salt
• to taste black pepper
• 1/4 cup parmesan cheese, grated

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

Instructions

1. Step 1: In a medium saucepan, warm 4 cups vegetable broth over low heat to keep it hot.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup finely chopped shallots and sauté for 3 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 8 oz sliced mixed Ohio mushrooms and 1 tsp fresh thyme leaves, sauté for 5 minutes until mushrooms release moisture and begin to brown.
4. Step 4: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly until rice is translucent at edges.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
6. Step 6: Begin adding the hot broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more, continuing for about 18-20 minutes until rice is tender and creamy.
7. Step 7: Remove skillet from heat and stir in 2 tbsp unsalted butter, 3/4 cup shredded Ohio white cheddar, and 1/4 cup grated parmesan cheese until melted and smooth.
8. Step 8: Season with salt and black pepper to taste, then serve immediately, garnished with a sprinkle of fresh thyme if desired.