One-Pot Mushroom Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A rich, savory risotto made with mushrooms and Arborio rice, cooked in one pot for effortless dinner. This italian-inspired one pot ready in about 35 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 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.

Ingredients

• 1.5 cups Arborio rice
• 4 cups chicken broth
• 1.5 cups, sliced mixed mushrooms
• 1/2 cup white wine
• 1/4 cup, grated Parmesan cheese
• 2 tbsp butter
• 1/2 cup, finely chopped onion
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves, cooking for 3-4 minutes until the onion is translucent and fragrant.
2. Step 2: Add 1.5 cups Arborio rice and stir for 1 minute until the rice is coated and slightly toasted. Pour in 1/2 cup white wine and cook, stirring, until the wine is absorbed (about 2 minutes).
3. Step 3: Add 4 cups chicken broth, 1.5 cups sliced mixed mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 20-25 minutes until the rice is tender and the liquid is absorbed.
4. Step 4: Remove from heat and stir in 1/4 cup grated Parmesan cheese and 2 tbsp butter. Let rest for 2 minutes, then serve.