One-Pot Mushroom and Pea Risotto with Parmesan and Thyme

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Creamy risotto cooked in one pot with earthy mushrooms, sweet peas, fresh thyme, and a generous amount of Parmesan cheese for a comforting vegetarian dish. This Italian-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, cremini mushrooms, sliced, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 1 cup frozen peas
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 3/4 cup, plus extra for serving grated Parmesan cheese
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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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 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until softened and lightly browned.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to toast the rice and coat it in oil.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is almost fully absorbed.
5. Step 5: Add 5 cups warm vegetable broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes until rice is creamy and tender.
6. Step 6: Stir in 1 cup frozen peas, 1 tbsp fresh thyme leaves, 3/4 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until peas are heated through and cheese melts.
7. Step 7: Serve warm with extra grated Parmesan on top if desired.