One-Pot Italian Mushroom Risotto with Parmesan and Thyme
Creamy risotto cooked in a single pot with earthy mushrooms, fresh thyme, and finished with Parmesan cheese for a comforting Italian classic. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs Arborio rice, tablespoons olive oil, ounces, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 8 ounces, sliced cremini mushrooms
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 1/2 cup dry white wine
- 4 cups, kept warm vegetable broth
- 1 tablespoon fresh thyme leaves
- 3/4 cup, grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 8 ounces sliced cremini mushrooms and sauté for 5 minutes until golden and tender.
- Step 2: Add 1 medium finely chopped shallot and 2 minced garlic cloves, cooking for 2 minutes until fragrant and translucent.
- Step 3: Stir in 1 1/2 cups Arborio rice, toasting for 1-2 minutes until edges become translucent.
- Step 4: Pour in 1/2 cup dry white wine, stirring continuously until mostly absorbed.
- Step 5: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring frequently and waiting until liquid is mostly absorbed before adding the next. Continue this process for about 18 minutes until rice is creamy and al dente.
- Step 6: Stir in 1 tablespoon fresh thyme leaves, 3/4 cup grated Parmesan cheese, 2 tablespoons unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until butter and cheese melt and coat the risotto.
- Step 7: Remove from heat and let sit for 2 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Italian Mushroom Risotto with Parmesan and Thyme 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 and Thyme?
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 and Thyme?
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 and Thyme 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 and Thyme 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.
