One-Pot Creamy Mushroom Risotto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and creamy risotto made with Arborio rice, mixed mushrooms, and white wine, all cooked in one pot for effortless comfort food. This Italian-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs butter, onion, Arborio rice 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until translucent.
  2. Step 2: Stir in 2 cups Arborio rice and cook for 2 minutes, stirring constantly, until rice is coated and translucent.
  3. Step 3: Add 1/2 cup dry white wine and cook, stirring, until liquid is absorbed (2-3 minutes).
  4. Step 4: Add 1 cup warm vegetable broth and cook, stirring, until absorbed. Repeat, adding broth 1/2 cup at a time, waiting for absorption before adding more, for 20-25 minutes until rice is creamy and al dente.
  5. Step 5: In the last 5 minutes, add 1.5 cups sliced mixed mushrooms and cook until tender.
  6. Step 6: Stir in 1/4 cup grated Parmesan cheese and 1/4 cup heavy cream. Season with salt to taste.
  7. Step 7: Serve immediately, garnished with 1/4 cup chopped fresh parsley.

Related recipes