Shadowed Forest Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy risotto studded with wild mushrooms and finished with Parmesan, evoking the depth and mystery of a hidden forest. This Italian-inspired vegetarian recipe, ready in about 45 minutes, pairs Arborio rice, mixed wild mushrooms, shallot 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 1/2 cups Arborio rice
10 oz, sliced mixed wild mushrooms
1 medium, finely chopped shallot
2, minced garlic cloves
1/2 cup dry white wine
5 cups, warm vegetable broth
3 tbsp unsalted butter
2 tbsp olive oil
3/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add 10 oz sliced mixed wild mushrooms and sauté for 6-7 minutes until browned and their moisture evaporates.
Step 2: Add 1 medium finely chopped shallot and 2 minced garlic cloves to the mushrooms, cooking for 2 minutes until softened and fragrant.
Step 3: Stir in 1 1/2 cups Arborio rice, cooking for 2 minutes to toast the grains until edges are translucent.
Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the liquid is almost fully absorbed.
Step 5: Gradually add 5 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue this process for 18-20 minutes until rice is creamy and al dente.
Step 6: Remove from heat and stir in 3 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Stir until melted and combined. Serve immediately.