Smoky Mushroom Risotto with Thyme

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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 drafted and published.

Creamy Arborio rice simmered with wild mushrooms and fresh thyme, finished with a hint of white wine and parmesan. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, white wine, mixed mushrooms 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: 25 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 ½ cups Arborio rice
½ cup white wine
8 oz mixed mushrooms
1 small, finely diced shallot
2 tbsp leaves fresh thyme
4 cups vegetable broth
⅓ cup, finely grated Parmesan cheese
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small diced shallot and sauté for 2 minutes until translucent.
Step 2: Stir in 8 oz chopped mixed mushrooms and cook for 5 minutes until they release their liquid and turn golden.
Step 3: Add 1 ½ cups Arborio rice to the pan, stirring constantly for 2 minutes until each grain is coated and slightly translucent.
Step 4: Pour in ½ cup white wine and simmer for 3 minutes until almost evaporated, stirring frequently.
Step 5: Add 4 cups vegetable broth, ½ tsp salt, and ¼ tsp black pepper. Bring to a gentle simmer, then reduce heat to low.
Step 6: Cook uncovered, stirring every 2 minutes, for 20-25 minutes until rice is tender but still slightly firm (al dente) and broth is absorbed.
Step 7: Remove from heat. Stir in 2 tbsp fresh thyme leaves and ⅓ cup grated Parmesan, mixing until cheese melts and sauce thickens to coat the back of a spoon.