Spiced Chestnut and Mushroom Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Creamy Arborio rice risotto enriched with earthy mushrooms and sweet roasted chestnuts, accented by warming spices for a festive flair. This italian-inspired christmas (vegetarian) ready in about 45 minutes pairs Arborio rice, unsalted butter, medium, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 1/2 cups Arborio rice
• 3 tbsp unsalted butter
• 2 medium, finely chopped shallots
• 3, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1 cup, chopped roasted chestnuts
• 3/4 cup dry white wine
• 5 cups, kept warm vegetable broth
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sauté for 3 minutes until softened and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms to the skillet and cook for 5-6 minutes until browned and moisture evaporates. Stir in 1 cup chopped roasted chestnuts and cook for 2 minutes.
3. Step 3: Stir in 1 1/2 cups Arborio rice and toast for 2 minutes until edges look translucent. Pour in 3/4 cup dry white wine and simmer, stirring, until absorbed.
4. Step 4: Begin adding 5 cups warm vegetable broth 1/2 cup at a time, stirring continuously and allowing each addition to absorb before adding more. Continue until rice is creamy and tender, about 18-20 minutes.
5. Step 5: Stir in 1/2 tsp black pepper, 1 1/2 tsp salt, 1/4 tsp ground nutmeg, and 1/4 tsp ground cinnamon. Remove from heat and fold in 1/2 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley.
6. Step 6: Stir in remaining 1 tbsp butter for richness. Serve immediately for best texture.