Wild Mushroom and Goat Cheese Risotto
Creamy risotto with earthy wild mushrooms simmered to perfection and finished with tangy goat cheese. This italian-inspired vegetarian ready in about 40 minutes pairs arborio rice, kept warm 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 cup arborio rice and cook for 1 minute, coating each grain with oil and mushroom flavor.
- Step 4: Pour in 1/2 cup dry white wine and stir continuously until the liquid is mostly absorbed.
- 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.
- 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.
- Step 7: Serve immediately garnished with extra thyme if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Mushroom and Goat Cheese Risotto take to make?
Total time is about 40 minutes (10 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 Mushroom and Goat Cheese 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 Mushroom and Goat Cheese 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 Mushroom and Goat Cheese 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 Wild Mushroom and Goat Cheese Risotto?
Italian vegetarian 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.
