Stovetop Half-and-Half Mushroom Risotto
Creamy risotto cooked slowly with mixed mushrooms and enriched with half-and-half for a rich, silky texture. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs arborio rice, unsalted butter, olive oil 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 cup arborio rice
- 3 tbsp, divided unsalted butter
- 1 tbsp olive oil
- 1 small, finely chopped yellow onion
- 2 cloves, minced garlic cloves
- 8 oz (cremini, shiitake, or button), sliced mixed mushrooms
- 1/2 cup dry white wine
- 4 cups, kept warm vegetable broth
- 1/2 cup half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 2 minced garlic cloves and 8 oz sliced mixed mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until mushrooms release moisture and become golden.
- Step 3: Stir in 1 cup arborio rice, toasting for 2 minutes until edges become translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 5: Begin adding 4 cups warm vegetable broth 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, for about 18-20 minutes until rice is creamy and tender but still slightly firm.
- Step 6: Stir in 1/2 cup half-and-half and 1/2 cup freshly grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and mix in remaining 1 tbsp unsalted butter and 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Stovetop Half-and-Half Mushroom Risotto take to make?
Total time is about 45 minutes (10 min prep + 35 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 Stovetop Half-and-Half Mushroom Risotto?
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 Stovetop Half-and-Half Mushroom Risotto?
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 Stovetop Half-and-Half Mushroom Risotto 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.
What goes well with Stovetop Half-and-Half Mushroom Risotto?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
