One-Pot Mushroom and Leek Risotto

By · Reviewed by AislePrompt Editorial · ·

A deeply flavorful risotto made with earthy mushrooms and sweet leeks, simmered to creamy perfection in a single pot. This italian-inspired one pot ready in about 45 minutes pairs Arborio rice, White wine, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 thinly sliced leeks and cook for 5 minutes until softened, stirring occasionally.
  2. Step 2: Add 8 oz sliced mushrooms and 2 minced garlic cloves, cooking for 3 minutes until mushrooms release liquid and begin to brown.
  3. Step 3: Stir in 1.5 cups Arborio rice, coating each grain, and cook for 1 minute until rice is translucent.
  4. Step 4: Pour in 1/2 cup white wine and cook, stirring constantly, until liquid is absorbed, about 2 minutes.
  5. Step 5: Add 4 cups chicken broth, 1 tsp fresh thyme, and a pinch of salt. Bring to a simmer, then reduce heat to low and cook, stirring every 2-3 minutes, for 20-25 minutes until rice is tender.
  6. Step 6: Remove from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan until melted and creamy. Season with salt and pepper.

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Frequently asked questions

How long does One-Pot Mushroom and Leek Risotto take to make?

Total time is about 45 minutes (15 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 Mushroom and Leek 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 Mushroom and Leek 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 Mushroom and Leek 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.

What goes well with One-Pot Mushroom and Leek Risotto?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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