One-Pot Italian Mushroom Risotto with Parmesan
A creamy, comforting risotto cooked in a single pot with earthy mushrooms and finished with freshly grated Parmesan cheese. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs Arborio rice, cremini mushrooms, sliced, medium shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cup Arborio rice
- 8 oz cremini mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, warm
- 1/2 cup dry white wine
- 3 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1/2 cup Parmesan cheese, freshly grated
- 1 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter in a large deep skillet or heavy-bottomed pot over medium heat. Add 1 medium finely chopped shallot and 2 minced garlic cloves. Sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Add 8 ounces sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally until the mushrooms release their moisture and start to brown.
- Step 3: Stir in 1 cup Arborio rice and cook for 1-2 minutes until the edges of the rice become translucent. Pour in 1/2 cup dry white wine and cook, stirring, until the wine has mostly evaporated.
- Step 4: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring frequently. Wait until each ladle of broth is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
- Step 5: Remove the pot from heat and stir in 2 tablespoons unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix until melted and creamy. Garnish with 2 tablespoons chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pot Italian Mushroom Risotto with Parmesan 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 Italian Mushroom Risotto with Parmesan?
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 Italian Mushroom Risotto with Parmesan?
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 Italian Mushroom Risotto with Parmesan 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 Italian Mushroom Risotto with Parmesan 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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