Italian One-Pot Risotto with Mushrooms and Parmesan
A creamy, comforting risotto cooked entirely in one pot with earthy mushrooms and sharp Parmesan, perfect for a satisfying dinner. This italian-inspired french (vegetarian) ready in about 45 minutes pairs Arborio rice, cremini mushrooms, sliced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz cremini mushrooms, sliced
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 5 cups vegetable broth, warmed
- 3/4 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large heavy-bottomed pot over medium heat until melted and shimmering.
- Step 2: Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent, then add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms are browned and fragrant.
- Step 3: Stir in 1 1/2 cups Arborio rice and toast for 2 minutes until edges are translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 5: Add 5 cups warmed vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, cooking for about 20 minutes until the rice is creamy and tender but still al dente.
- Step 6: Remove from heat and stir in 3/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Let rest for 2 minutes before serving.
Frequently asked questions
How long does Italian One-Pot Risotto with Mushrooms and Parmesan take to make?
Total time is about 45 minutes (15 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 Italian One-Pot Risotto with Mushrooms and Parmesan?
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 Italian One-Pot Risotto with Mushrooms and Parmesan?
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 Italian One-Pot Risotto with Mushrooms and Parmesan 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 Italian One-Pot Risotto with Mushrooms and Parmesan 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.
What others are saying
- ★★★★★
Loved it! So creamy and flavorful, and the mushrooms were a great addition.
- ★★★★★
This is the best risotto I've ever made. The one-pot method is genius for busy weeknights.
- ★★★★★
Easy one-pot meal that tastes like it came from a restaurant. My kids asked for seconds!
