Wild Mushroom and Thyme Risotto

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

Creamy Arborio rice simmered with Oregon-foraged mushrooms and fresh thyme, finished with a whisper of Parmesan for a deeply comforting vegetarian main. This italian-inspired vegetarian ready in about 50 minutes pairs Arborio rice, Wild mushrooms, Chicken or vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp butter and 1 tbsp olive oil in a large saucepan over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves; cook for 3-4 minutes until onion is translucent and fragrant, stirring frequently.
  2. Step 2: Stir in 1 1/2 cups Arborio rice, coating all grains with fat; cook for 2 minutes until rice edges turn translucent. Pour in 1/2 cup white wine and stir until fully absorbed (about 2 minutes).
  3. Step 3: Add 1 cup warm broth to rice, stirring constantly until absorbed. Continue adding broth, 1 ladle at a time, stirring until absorbed before adding more, for 20-25 minutes until rice is al dente and creamy.
  4. Step 4: Stir in 2 cups sliced mushrooms and 1 tbsp fresh thyme, then cook for 5 minutes until mushrooms are tender. Remove from heat, stir in 1/2 cup grated Parmesan, 1/2 tsp salt, and remaining 1 tbsp butter until melted and glossy.

Frequently asked questions

How long does Wild Mushroom and Thyme 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 Mushroom and Thyme 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 Thyme 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 Thyme 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 Mushroom and Thyme 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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