One-Pot Creamy Italian Mushroom Risotto

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A comforting, creamy risotto cooked in one pot with earthy mushrooms and Parmesan cheese. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, olive oil, yellow onion 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 3 tbsp olive oil
• 1 medium, finely diced yellow onion
• 3, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1/2 cup dry white wine
• 4 cups, kept warm vegetable broth
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Step 2: Add 1 medium finely diced yellow onion and sauté for 4 minutes until translucent and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms; cook for 5 minutes until mushrooms release moisture and edges begin to brown.
4. Step 4: Add 1 1/2 cups arborio rice and toast for 2 minutes, stirring constantly until grains are opaque.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until liquid is mostly absorbed.
6. Step 6: Gradually add 4 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more; this process should take about 20 minutes.
7. Step 7: When rice is tender but still has a slight bite, remove from heat and stir in 2 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until creamy.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley and serve immediately.