One-Pot Creamy Mushroom Risotto with Parmesan Rind
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 (vegetarian) ready in about 40 minutes pairs arborio rice, sliced mushrooms, finely diced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Creamy Mushroom Risotto with Parmesan Rind take to make?
Total time is about 40 minutes (15 min prep + 25 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 with Parmesan Rind?
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 arborio rice from drying out.
Can I substitute ingredients in One-Pot Creamy Mushroom Risotto with Parmesan Rind?
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 with Parmesan Rind 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 with Parmesan Rind 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
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
