One-Pot Creamy Mushroom and Pea Risotto
A comforting risotto made creamy with Parmesan cheese, featuring earthy mushrooms and sweet peas, all cooked in one pot. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs unsalted butter, small, finely chopped yellow onion, minced 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.
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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 cup Arborio rice and cook for 1-2 minutes, stirring constantly, until rice edges are translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
- 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.
- 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.
- Step 7: Remove from heat and stir in 2 tbsp chopped fresh parsley if using. Serve immediately.
Frequently asked questions
How long does One-Pot Creamy Mushroom and Pea Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 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 Mushroom and Pea Risotto?
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 unsalted butter from drying out.
Can I substitute ingredients in One-Pot Creamy Mushroom and Pea Risotto?
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 Mushroom and Pea Risotto 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 Mushroom and Pea Risotto 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.
