Wild Mushroom and Goat Cheese Risotto

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Creamy risotto with earthy wild mushrooms simmered to perfection and finished with tangy goat cheese. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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, kept warm vegetable broth
• 2 tbsp olive oil
• 1 medium, finely chopped shallot
• 8 oz, sliced wild mushrooms
• 1/2 cup dry white wine
• 4 oz, crumbled goat cheese
• 1/4 cup, grated parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pan over medium heat and add 1 finely chopped shallot, sautéing for 2-3 minutes until translucent.
2. Step 2: Add 8 oz sliced wild mushrooms and 1 tsp fresh thyme leaves, cooking for 5 minutes until the mushrooms release their moisture and begin to brown.
3. Step 3: Stir in 1 cup arborio rice and cook for 1 minute, coating each grain with oil and mushroom flavor.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until the liquid is mostly absorbed.
5. Step 5: Begin adding warm vegetable broth 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next, for about 18-20 minutes until the rice is creamy and tender.
6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 4 oz crumbled goat cheese, and 1/4 cup grated parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.
7. Step 7: Serve immediately garnished with extra thyme if desired.