Creamy Mushroom & White Bean Risotto
A comforting, fiber-rich twist on classic risotto featuring earthy mushrooms and creamy cannellini beans. Perfect for stabilizing blood sugar while satisfying evening carb cravings.
Prep
10 min
Cook
25 min
Total
35 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Leftovers will firm up in the fridge. When reheating, stir in a splash of water or extra broth over medium heat to bring back the creamy consistency.
Do these three things first
- 1Prep oz mixed mushrooms (sliced), cup canned cannellini beans (rinsed)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Pour the vegetable broth into a small…
- 01
Pour the vegetable broth into a small…
Pour the vegetable broth into a small saucepan and warm it over low heat. Keep it gently simmering while you cook.
Tap card to mark done - 02
Heat a drizzle of olive oil in…
Heat a drizzle of olive oil in a wide skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt, cooking untouched for a few minutes until deeply browned. Stir, cook for 2 more minutes, then transfer them to a plate.
Look for: deeply browned
Tap card to mark done - 03
Melt a small pat of butter (about…
In the same skillet, melt a small pat of butter (about 1 tbsp) over medium heat. Add the arborio rice and stir continuously for 1 to 2 minutes until the edges of the grains turn translucent. If using, stir in a pinch of garlic powder or dried thyme now.
Look for: the edges of the grains turn translucent
Tap card to mark done - 04
Pour in 1/2 cup of the warm…
Pour in 1/2 cup of the warm vegetable broth. Stir frequently until the liquid is almost completely absorbed.
Look for: the liquid is almost completely absorbed
Tap card to mark done - 05
Continue adding the warm broth 1/2 cup…
Continue adding the warm broth 1/2 cup at a time, stirring often and waiting until the liquid is absorbed before adding more. This should take about 18 to 20 minutes until the rice is creamy but still has a slight chew to it.
Look for: the liquid is absorbed before adding more
Tap card to mark done - 06
Fold in the cannellini beans and the…
Fold in the cannellini beans and the cooked mushrooms, adding one final splash of broth to bring it all together. Let it warm through for 2 minutes.
Allow: 2 minutes
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Remove the skillet from the heat
Remove the skillet from the heat. Vigorously stir in the grated parmesan cheese and the remaining small pat of butter until the risotto becomes rich, glossy, and thick. Season generously with black pepper before serving.
Look for: the risotto becomes rich, glossy, and thick
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