Tirisfal Glades Mushroom Risotto
Creamy Arborio rice simmered with wild mushrooms and white wine, finished with a touch of Parmesan for luxurious depth. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, mixed wild mushrooms, white wine 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.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz, sliced mixed wild mushrooms
- 1/2 cup white wine
- 4 cups vegetable broth
- 1, finely minced shallot
- 1/2 cup, finely grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp, chopped fresh parsley
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Instructions
- Step 1: Heat 1 tbsp butter in a large saucepan over medium heat until shimmering. Add minced shallot and cook for 2 minutes until translucent and fragrant, not browned.
- Step 2: Add Arborio rice and stir constantly for 2 minutes until rice is coated and slightly toasted, releasing a nutty aroma.
- Step 3: Pour in white wine and simmer, stirring frequently, until fully absorbed and rice is glossy.
- Step 4: Add 1 cup vegetable broth, stirring constantly until absorbed. Repeat adding broth 1/2 cup at a time, stirring constantly, until rice is creamy and tender (about 20 minutes total, checking for doneness after 15 minutes).
- Step 5: Stir in mushrooms and cook for 5 minutes until mushrooms are tender and liquid has reduced slightly. Remove from heat.
- Step 6: Stir in remaining 1 tbsp butter, 1/2 cup Parmesan, and 2 tbsp chopped parsley until cheese melts and mixture is creamy; adjust consistency with additional broth if needed.







