Wild Mushroom & Apple Risotto

Northern Italy’s creamy risotto tradition meets an autumn twist when wild mushrooms share the pan with crisp apple. Slow-stirred Arborio rice drinks in hot broth while the fruit lends gentle sweetness against earthy fungi and Parmesan.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 62g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1.5 cups Arborio rice
• 12 oz mixed wild mushrooms (oyster, maitake, cremini)
• 1 large crisp apple
• 1 medium yellow onion
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 1/3 cup chopped fresh parsley
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1/2 cup dry white wine
• 5 cups low-sodium vegetable or chicken broth
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp lemon juice

Instructions

1. 1Warm the broth in a saucepan over low heat so it stays hot but not boiling throughout cooking.
2. 2Clean and tear or slice the mushrooms into irregular pieces for better browning and texture.
3. 3Dice the onion finely and mince the garlic; cut the apple into small dice and set aside.
4. 4Heat olive oil and butter in a wide heavy pot over medium heat until the butter foams.
5. 5Add the mushrooms with salt and cook, stirring only occasionally, until deeply browned and any liquid has evaporated, 8 to 10 minutes; scoop most to a bowl, leaving a few in the pot.
6. 6Add the onion to the pot and cook until translucent and soft, then stir in garlic and thyme for 30 seconds until fragrant.
7. 7Add the rice and toast, stirring constantly, until the grains look slightly translucent at the edges, about 2 minutes.
8. 8Pour in the wine and stir until it is fully absorbed and the pot smells bright.
9. 9Add hot broth one ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next; this takes 18 to 22 minutes total.
10. 10When the rice is creamy yet still al dente, fold in the reserved mushrooms, diced apple, Parmesan, lemon juice, and most of the parsley.
11. 11Season with salt and pepper, loosen with a splash more broth if needed so it flows slowly on the plate, and serve at once topped with remaining parsley.