One-Pot Creamy Mushroom Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs butter, medium, finely chopped 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does One-Pot Creamy Mushroom 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 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 butter from drying out.

Can I substitute ingredients in One-Pot Creamy Mushroom 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 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 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.

What others are saying

Related recipes