Serious Mushroom & Chestnut Risotto with Parmesan Crisps

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A velvety, deeply savory risotto featuring earthy mushrooms and toasted chestnuts, elevated by a delicate Parmesan crisp for contrast. This italian-inspired quick meals (vegetarian) ready in about 45 minutes pairs arborio rice, mushrooms, chestnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 mushrooms
• 1 cup chestnuts
• 1 small shallot
• 2 garlic cloves
• 1/2 cup white wine
• 4 cups vegetable stock
• 1/4 cup heavy cream
• 1/2 cup Parmesan cheese
• 2 tbsp butter
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Finely chop 8 oz mushrooms, 1 small shallot, and 2 garlic cloves. Heat 2 tbsp butter in a large saucepan over medium heat, then add the mushrooms, shallot, and garlic. Sauté for 6 minutes until mushrooms release liquid and become golden.
2. Step 2: Add 1.5 cups arborio rice to the pan, stirring constantly to coat the grains in butter, then pour in 1/2 cup white wine. Cook until the wine evaporates, about 2 minutes, stirring frequently.
3. Step 3: Begin adding 4 cups vegetable stock, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. This should take 20-25 minutes total — cook until the rice is al dente and creamy.
4. Step 4: Stir in 1 cup chestnuts, 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 more minutes until the liquid is fully absorbed and the mixture is glossy.
5. Step 5: Remove from heat, then fold in 1/2 cup freshly grated Parmesan cheese and 1 tsp fresh thyme leaves. Adjust seasoning if needed.
6. Step 6: For the Parmesan crisps: Preheat oven to 375°F. Place 2 tbsp grated Parmesan in small mounds on a parchment-lined baking sheet. Bake for 5-6 minutes until golden and crisp, then cool on the sheet before breaking into shards.