One-Pot Creamy Parmesan Mushroom Risotto

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

A comforting and creamy risotto cooked in one pot with earthy mushrooms and finished with Parmesan cheese for richness. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs arborio rice, cremini mushrooms, sliced, yellow onion, finely diced 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.

★ 4.3 (8 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large deep skillet or pot over medium heat. Add 1/2 cup finely diced yellow onion and 3 minced garlic cloves. Sauté for 3-4 minutes until translucent and fragrant.
  2. Step 2: Add 8 oz sliced cremini mushrooms and 1 tsp salt. Cook for 6-7 minutes until mushrooms release moisture and begin to brown.
  3. Step 3: Stir in 1 1/2 cups arborio rice and cook for 1-2 minutes to lightly toast the grains.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed by the rice.
  5. Step 5: Gradually add 5 cups vegetable broth in 1/2 cup increments, stirring frequently and allowing each addition to absorb before adding the next. This should take about 20 minutes.
  6. Step 6: Once the rice is creamy and tender but still al dente, stir in 2 tbsp unsalted butter and 3/4 cup grated Parmesan cheese until melted and smooth.
  7. Step 7: Season with 1/2 tsp freshly ground black pepper and garnish with 2 tbsp chopped fresh parsley before serving immediately.

Frequently asked questions

How long does One-Pot Creamy Parmesan 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 Parmesan 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 arborio rice from drying out.

Can I substitute ingredients in One-Pot Creamy Parmesan 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 Parmesan 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 Parmesan 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.

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