What Was Best? Mushroom Risotto
A creamy, umami-rich risotto featuring wild mushrooms and Parmesan, designed to be the best comfort food for any meal. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs Arborio rice, sliced Mixed wild mushrooms, warm Vegetable broth 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
- 4 cups, warm Vegetable broth
- 1/2 cup White wine
- 1/2 cup, finely chopped Yellow onion
- 2 cloves, minced Garlic
- 1/2 cup, grated Parmesan cheese
- 2 tbsp Butter
- 1/2 tsp Sea salt
- 1 tsp, chopped Fresh thyme
Instructions
- Step 1: Heat 2 tbsp butter in a large saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and cook for 5 minutes until soft and translucent.
- Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 1 1/2 cups Arborio rice. Toast rice for 2 minutes, stirring constantly, until grains are slightly translucent.
- Step 3: Pour in 1/2 cup white wine and stir until fully absorbed, about 3 minutes. Begin adding warm vegetable broth 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next.
- Step 4: After adding 3 cups broth, stir in 8 oz sliced mixed wild mushrooms. Continue adding broth until rice is creamy and al dente (about 20-25 minutes total cooking time).
- Step 5: Remove from heat, stir in 1/2 cup grated Parmesan cheese and 1 tsp chopped fresh thyme. Season with 1/2 tsp sea salt, then let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does What Was Best? Mushroom Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 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 What Was Best? 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 What Was Best? 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 What Was Best? 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.
Is What Was Best? Mushroom Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
