One-Pot Mushroom Risotto with Parmesan and Thyme

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Creamy mushroom risotto cooked in one pot with fresh thyme and Parmesan, perfect for a comforting vegetarian dinner. This Italian-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs olive oil, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups, warmed vegetable broth
• 1 tbsp leaves, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup grated Parmesan cheese
• 2 tbsp chopped, for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large deep skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5-6 minutes until mushrooms are browned and their moisture evaporates.
3. Step 3: Stir in 1 1/2 cups Arborio rice and toast for 1-2 minutes until the grains are glossy.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
5. Step 5: Gradually add 4 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in 1 tbsp chopped fresh thyme, 1 tsp salt, 1/2 tsp black pepper, and 3/4 cup grated Parmesan. Remove from heat and let sit for 2 minutes.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve warm.