Two-Part Mushroom and Herb Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A sophisticated risotto featuring two distinct mushroom preparations—creamy sautéed and roasted—creating layered earthy flavors in every bite. This italian-inspired pasta ready in about 45 minutes pairs arborio rice, white wine, warmed chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 cups arborio rice
• 8 oz, sliced (cremini, shiitake, and oyster) mixed mushrooms
• 1/2 cup white wine
• 4 cups, warmed chicken broth
• 1, minced shallot
• 2 tsp, chopped fresh thyme
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 4 oz sliced mushrooms and 1/2 tsp thyme, sautéing for 8 minutes until golden and tender. Transfer to a bowl and set aside.
2. Step 2: In the same saucepan, melt 2 tbsp butter over medium heat. Add minced shallot and cook for 2 minutes until softened. Stir in arborio rice and cook for 2 minutes until grains are translucent.
3. Step 3: Add white wine and cook, stirring constantly, for 3-4 minutes until evaporated. Begin adding warmed chicken broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding more.
4. Step 4: After 18 minutes of cooking, when rice is nearly tender, stir in reserved sautéed mushrooms and 1/2 cup Parmesan cheese. Continue adding broth until rice is al dente (about 15-20 minutes total cooking time).
5. Step 5: Remove from heat and stir in remaining 1 tbsp butter and 1/2 tsp thyme. Season with sea salt and black pepper, then fold in remaining 4 oz roasted mushrooms. Let rest for 5 minutes before serving.