Wine-Infused Mushroom Risotto with Parmesan and Thyme
Creamy arborio risotto simmered in white wine and mushroom broth, finished with Parmesan and fresh thyme. This italian-inspired rice & grains ready in about 40 minutes pairs arborio rice, dry white wine, warm vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 cup dry white wine
- 5 cups, warm vegetable broth
- 8 oz mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 3/4 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Add 8 oz sliced mushrooms and cook for 5 minutes until softened and golden around edges. Stir in 1 1/2 cups arborio rice and toast for 2 minutes, stirring to coat grains.
- Step 3: Pour in 1 cup dry white wine and cook, stirring constantly, until wine is mostly absorbed.
- Step 4: Add 5 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to absorb before adding the next ladle. Continue until rice is creamy and tender but still slightly al dente, about 18-20 minutes.
- Step 5: Remove from heat; stir in 2 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning and serve immediately.
Frequently asked questions
How long does Wine-Infused Mushroom Risotto with Parmesan and Thyme 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 Wine-Infused Mushroom Risotto with Parmesan and Thyme?
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 Wine-Infused Mushroom Risotto with Parmesan and Thyme?
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 Wine-Infused Mushroom Risotto with Parmesan and Thyme 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 Wine-Infused Mushroom Risotto with Parmesan and Thyme?
Italian rice & grains 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.
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