One-Pot Mushroom and Pea Risotto with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy risotto cooked in one pot with earthy mushrooms, sweet peas, and finished with freshly grated Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs olive oil, shallot, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (12 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 finely chopped shallot and 3 minced garlic cloves, sauté for 2-3 minutes until translucent and fragrant.
  2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes, stirring occasionally until softened and browned.
  3. Step 3: Stir in 1 1/2 cups Arborio rice and toast for 1-2 minutes until grains are opaque around edges.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until mostly absorbed.
  5. Step 5: Gradually add 5 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more, cooking for about 20 minutes until rice is creamy and tender.
  6. Step 6: Stir in 1 cup thawed frozen peas, 3/4 cup freshly grated Parmesan cheese, 2 tbsp butter, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until heated through and creamy.
  7. Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley if desired. Serve warm.

Frequently asked questions

How long does One-Pot Mushroom and Pea 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 Mushroom and Pea 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 olive oil from drying out.

Can I substitute ingredients in One-Pot Mushroom and Pea 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 Mushroom and Pea 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 Mushroom and Pea 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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