One-Pot Italian Risotto with Wild Mushrooms and Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A creamy, comforting risotto cooked with savory wild mushrooms, finished with Parmesan and fresh parsley for a classic Italian touch. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs arborio rice, cremini mushrooms, sliced, shiitake mushrooms, sliced 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. 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
• 8 oz cremini mushrooms, sliced
• 4 oz shiitake mushrooms, sliced
• 3 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1/2 cup dry white wine
• 5 cups vegetable broth, warmed
• 3/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves, 8 oz sliced cremini mushrooms, and 4 oz sliced shiitake mushrooms to the pot. Cook for 6-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
3. Step 3: Stir in 1 1/2 cups arborio rice, coating each grain with the butter and oil mixture, and cook for 2 minutes until the edges of the rice become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is fully absorbed.
5. Step 5: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently, and waiting until each ladle is absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and tender but still al dente.
6. Step 6: Remove the pot from heat, stir in 3/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix well and let rest covered for 2 minutes before serving.