One-Pot Mushroom and Thyme Risotto
Creamy Arborio rice cooked with a medley of mushrooms and fresh thyme, finished with Parmesan and butter. This italian-inspired one pot ready in about 32 minutes pairs Arborio rice, chicken broth, sliced mixed mushrooms 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 cup Arborio rice
- 4 cups chicken broth
- 1 1/2 cups, sliced mixed mushrooms
- 1/2 cup, finely chopped shallot
- 1 tbsp, chopped fresh thyme
- 1/2 cup white wine
- 1/2 cup, grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat broth in a saucepan over medium heat until simmering. Keep warm.
- Step 2: Melt 1 tbsp butter in a large pot over medium heat. Add shallot and cook for 2 minutes until translucent.
- Step 3: Add rice and stir for 1 minute until coated. Pour in wine and cook until evaporated, about 2 minutes.
- Step 4: Add mushrooms and thyme, then begin adding warm broth 1/2 cup at a time, stirring constantly until absorbed before adding more. Cook for 18-20 minutes until rice is tender but slightly firm.
- Step 5: Remove from heat. Stir in remaining butter, Parmesan, salt, and pepper. Let rest 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mushroom and Thyme Risotto take to make?
Total time is about 32 minutes (10 min prep + 22 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 Thyme 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 Thyme 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 Thyme 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 Thyme 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
