Wild Greens and Mushroom Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice cooked with foraged wild greens and earthy mushrooms, finished with a hint of lemon and Parmesan for a deeply comforting meal. This italian-inspired one pot (vegetarian) ready in about 50 minutes pairs Arborio rice, vegetable broth, mushrooms 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp butter in a large saucepan over medium heat. Add 1/4 cup chopped onion and cook until translucent, about 5 minutes.
  2. Step 2: Add 1 1/2 cups Arborio rice and stir to coat, cooking for 2 minutes until rice is lightly toasted.
  3. Step 3: Pour in 1/4 cup white wine (optional) and cook until evaporated, about 2 minutes.
  4. Step 4: Add 4 cups vegetable broth, one ladle at a time, stirring constantly after each addition until absorbed before adding more. This takes 20 minutes total.
  5. Step 5: While rice cooks, heat a separate skillet over medium heat. Add 1/2 cup sliced mushrooms and cook until golden, about 5 minutes.
  6. Step 6: When rice is creamy and al dente, stir in 1/2 cup cooked mushrooms and 2 cups chopped wild greens. Cook for 2 minutes until greens wilt.
  7. Step 7: Remove from heat, stir in 1/4 cup grated Parmesan cheese and 1 tsp lemon zest. Season with salt and pepper to taste.

Frequently asked questions

How long does Wild Greens and Mushroom Risotto take to make?

Total time is about 50 minutes (20 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 Wild Greens and 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 Wild Greens and 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 Wild Greens and 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 Wild Greens and 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.

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