One-Pan Mushroom & Thyme Risotto with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A perfectly creamy, restaurant-style risotto made in one pan with aromatic mushrooms and fresh thyme, embodying true Italian technique. This italian-inspired one pot ready in about 37 minutes pairs arborio rice, mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 15 min Cook: 22 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add shallot and cook for 2 minutes until translucent, then add mushrooms and thyme. Sauté for 6-8 minutes until mushrooms are deeply browned and release moisture.
  2. Step 2: Stir in arborio rice, coating all grains with butter and mushrooms. Cook for 1 minute, stirring constantly, until rice is slightly translucent at the edges.
  3. Step 3: Pour in white wine and stir until evaporated (about 2 minutes). Begin adding warm broth, one ladle at a time, stirring constantly until absorbed before adding more.
  4. Step 4: Continue adding broth and stirring every 3-4 minutes until rice is al dente and creamy (about 20-22 minutes total). The risotto should coat the back of a spoon.
  5. Step 5: Remove from heat, stir in grated Parmesan and remaining butter. Let rest for 2 minutes before serving.

Frequently asked questions

How long does One-Pan Mushroom & Thyme Risotto with Parmesan take to make?

Total time is about 37 minutes (15 min prep + 22 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 One-Pan Mushroom & Thyme Risotto with 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 One-Pan Mushroom & Thyme Risotto with 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 One-Pan Mushroom & Thyme Risotto with 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.

What goes well with One-Pan Mushroom & Thyme Risotto with Parmesan?

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.

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