One-Pot Garlic Parmesan Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, one-pot risotto bursting with earthy mushrooms and savory Parmesan, perfect for a comforting vegetarian main or side dish. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs unsalted butter, medium, finely chopped shallots, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large heavy-bottomed pot, heat 1 tbsp olive oil and 3 tbsp unsalted butter over medium heat until melted. Add 2 finely chopped shallots and 4 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
  2. Step 2: Add 8 oz sliced cremini mushrooms and 1 tsp salt, cooking for 5-6 minutes until mushrooms release moisture and begin to brown.
  3. Step 3: Stir in 1 1/2 cups Arborio rice, toasting it for 2 minutes until edges become translucent.
  4. Step 4: Pour in 1/2 cup dry white wine, stirring continuously until the wine is mostly absorbed.
  5. Step 5: Begin adding 4 cups warmed vegetable broth one ladle at a time, stirring frequently and waiting until liquid is mostly absorbed before adding the next ladle. Continue for 18-20 minutes until rice is creamy and tender.
  6. Step 6: Remove from heat and stir in 3/4 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley. Season with 1/2 tsp black pepper. Let rest for 2 minutes before serving.

Frequently asked questions

How long does One-Pot Garlic 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 Garlic 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 unsalted butter from drying out.

Can I substitute ingredients in One-Pot Garlic 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 Garlic 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 Garlic 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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