Trumpet Mushroom Risotto
A creamy Italian rice dish featuring earthy trumpet mushrooms, finished with Parmesan and fresh herbs for a luxurious weeknight meal. This italian-inspired one pot ready in about 45 minutes pairs Arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 4 cups chicken broth
- 1 cup dry white wine
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 pound, sliced trumpet mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup, grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté for 3-4 minutes until translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 pound sliced trumpet mushrooms and cook for 5 minutes until they release moisture and begin to brown, stirring occasionally.
- Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until the rice is coated and slightly translucent.
- Step 4: Pour in 1 cup dry white wine and stir continuously until the liquid is mostly absorbed, about 2-3 minutes.
- Step 5: Add 1 cup chicken broth and stir until absorbed. Continue adding 1 cup broth at a time, stirring frequently, until the rice is tender and creamy, about 20-25 minutes total.
- Step 6: Stir in 2 tablespoons butter and 1/4 cup grated Parmesan cheese until melted and combined. Season with salt and pepper to taste.
- Step 7: Remove from heat and let rest for 5 minutes. Garnish with 2 tablespoons chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Trumpet Mushroom Risotto take to make?
Total time is about 45 minutes (15 min prep + 30 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 Trumpet 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 Trumpet 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 Trumpet 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 Trumpet Mushroom Risotto?
Italian one pot 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
