Seasonal Mushroom Risotto with Ohio White Cheddar
A comforting risotto highlighting local Ohio mushrooms and sharp white cheddar for a creamy, hearty dish. This italian-inspired pasta (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 cloves 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
Instructions
- Step 1: In a medium saucepan, warm 4 cups vegetable broth over low heat to keep it hot.
- 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.
- 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.
- Step 4: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly until rice is translucent at edges.
- Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
- 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.
- 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.
- Step 8: Season with salt and black pepper to taste, then serve immediately, garnished with a sprinkle of fresh thyme if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seasonal Mushroom Risotto with Ohio White Cheddar 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 Risotto with Ohio White Cheddar?
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 Risotto with Ohio White Cheddar?
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 Risotto with Ohio White Cheddar 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 Risotto with Ohio White Cheddar 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.
