One-Pot Creamy Mushroom Risotto with Parmesan Rind

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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.

Rich, velvety risotto made in a single pot with earthy mushrooms and a hint of umami from a simmered cheese rind. This Italian-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, mushrooms, shallot 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: 15 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

1.5 cups arborio rice
8 oz, sliced mushrooms
1, finely diced shallot
1/2 cup white wine
4 cups vegetable broth
1/2 cup, grated Parmesan cheese
1 piece (2x1 inch) Parmesan rind
2 tbsp butter
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat a large pot over medium heat. Add mushrooms and cook for 5 minutes until golden brown, then add shallot and cook for 2 more minutes until translucent.
Step 2: Stir in arborio rice and toast for 2 minutes until grains become slightly translucent. Pour in white wine and simmer until fully absorbed, about 2 minutes.
Step 3: Add vegetable broth 1/2 cup at a time, stirring constantly until absorbed before adding more, for 20-25 minutes total until rice is tender but al dente.
Step 4: Remove Parmesan rind, stir in butter and half the grated Parmesan until melted. Stir in parsley and remaining Parmesan, then cover and rest for 5 minutes before serving.