Mushroom Risotto Skillet
Creamy arborio rice cooked with mushrooms and herbs in a single skillet, finished with fresh parsley. This italian-inspired one pot ready in about 40 minutes pairs butter, medium, finely diced onion, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 283 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
- 2 tbsp butter
- 1 medium, finely diced onion
- 2 cups, sliced cremini mushrooms
- 1.5 cups arborio rice
- 4 cups, kept warm chicken broth
- 1/4 cup dry white wine
- 1/4 cup, grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: Melt 2 tbsp butter in a large skillet over medium heat. Add 1 medium diced onion and cook for 3 minutes until softened. Stir in 2 cups sliced cremini mushrooms and cook for 5 minutes until mushrooms release liquid and start to brown.
- Step 2: Add 1.5 cups arborio rice and stir to coat the rice in butter and mushrooms. Cook for 2 minutes, stirring constantly.
- Step 3: Pour in 1/4 cup dry white wine and cook until evaporated, about 2 minutes. Add 4 cups warm chicken broth, 1/4 cup grated Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine.
- Step 4: Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
- Step 5: Stir in 1 tbsp chopped fresh parsley. Season with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom Risotto Skillet take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mushroom Risotto Skillet?
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 butter from drying out.
Can I substitute ingredients in Mushroom Risotto Skillet?
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 Mushroom Risotto Skillet 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 Mushroom Risotto Skillet?
Italian one pot 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
