One-Pot Creamy Mushroom and Pea Risotto

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A comforting risotto made creamy with Parmesan cheese, featuring earthy mushrooms and sweet peas, all cooked in one pot. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs unsalted butter, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 3 tbsp unsalted butter
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups, warmed vegetable broth
• 1/2 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped (optional) fresh parsley

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Instructions

1. Step 1: In a large heavy-bottomed pot, melt 3 tbsp unsalted butter over medium heat. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and 8 oz sliced cremini mushrooms; cook for 5-6 minutes until mushrooms release their moisture and begin to brown.
3. Step 3: Stir in 1 cup Arborio rice and cook for 1-2 minutes, stirring constantly, until rice edges are translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
5. Step 5: Add 4 cups warmed vegetable broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue for about 18 minutes until rice is creamy and tender.
6. Step 6: Stir in 1/2 cup frozen peas, 1/2 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper; cook for another 2 minutes until peas are heated through and cheese is melted.
7. Step 7: Remove from heat and stir in 2 tbsp chopped fresh parsley if using. Serve immediately.