One-Pot Mushroom and White Wine Risotto
Creamy risotto made with earthy mushrooms and a splash of wine, ready in under 30 minutes. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs arborio rice, mushrooms, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 cups mushrooms
- 1/2 cup white wine
- 4 cups vegetable broth
- 1 finely chopped shallot
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp unsalted butter in a large pot over medium heat. Add 1 finely chopped shallot and cook for 2-3 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup arborio rice and cook for 1 minute until edges become translucent. Add 1/2 cup white wine and simmer until mostly evaporated, about 3 minutes.
- Step 3: Add 4 cups vegetable broth in 1/2-cup increments, stirring constantly after each addition until absorbed before adding more. Cook for 18-20 minutes until rice is tender but slightly firm, adding 1/2 tsp salt and 1/4 tsp black pepper during the last 5 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mushroom and White Wine Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 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 White Wine 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 White Wine 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 White Wine 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.
Is One-Pot Mushroom and White Wine Risotto 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.
What others are saying
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
