Winter Garden Risotto

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy Arborio rice dish infused with roasted mushrooms and earthy truffle oil, topped with crispy leeks for a rustic winter garden flavor. This Italian-inspired rice and grain recipe, ready in about 60 minutes, pairs Arborio rice, Chicken broth, White wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 25 min Cook: 35 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

1 1/2 cups Arborio rice
4 cups Chicken broth
1/2 cup White wine
12 oz, sliced Mushrooms (cremini or shiitake)
2, white and light green parts, sliced Leeks
2 cloves, minced Garlic
1/2 small, diced Onion
3 tbsp Butter
1/2 cup, grated Parmesan cheese
1 tsp Truffle oil
to taste Salt
to taste Black pepper

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Instructions

Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 1/2 cup Arborio rice and toast for 2-3 minutes until lightly golden.
Step 2: Stir in 1/2 cup diced onion and 1 tbsp minced garlic, sauté for 3 minutes until softened and fragrant.
Step 3: Add 1 cup hot chicken broth and 1/2 cup white wine, stirring constantly until liquid is absorbed.
Step 4: Continue adding broth 1/2 cup at a time, stirring frequently, until rice is al dente and creamy, about 18-20 minutes.
Step 5: While rice cooks, toss 12 oz sliced mushrooms with 1 tbsp olive oil and roast at 400°F (200°C) for 15-18 minutes until tender and golden.
Step 6: In a separate pan, sauté 2 sliced leeks in 1 tbsp butter over medium heat for 5 minutes until crispy and caramelized.
Step 7: Fold roasted mushrooms into the risotto, stir in 1/2 cup Parmesan, 1 tsp truffle oil, and season with salt and pepper.