One-Pot Creamy Italian Mushroom Risotto with Parmesan
A comforting Italian risotto cooked in one pot with sautéed mushrooms, finished with Parmesan cheese for a luscious creamy texture. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs Arborio rice, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth
- 3/4 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large heavy-bottomed pot, heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium heat until melted.
- Step 2: Add 1 medium finely chopped yellow onion and cook for 4-5 minutes until softened and translucent.
- Step 3: Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, sauté for 6-7 minutes until mushrooms release their moisture and begin to brown.
- Step 4: Add 1 1/2 cups Arborio rice to the pot, stirring frequently for 2 minutes until the rice is lightly toasted and fragrant.
- Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
- Step 6: Begin adding 5 cups warm chicken or vegetable broth, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle.
- Step 7: Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Step 8: Remove from heat and stir in 3 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1 1/2 tsp salt, and 1/2 tsp black pepper until melted and creamy.
- Step 9: Garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Creamy Italian Mushroom Risotto with Parmesan take to make?
Total time is about 50 minutes (10 min prep + 40 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-Pot Creamy Italian Mushroom 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-Pot Creamy Italian Mushroom 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-Pot Creamy Italian Mushroom 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.
Is One-Pot Creamy Italian Mushroom Risotto with 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.
