One-Pot Risotto with Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

Creamy Italian risotto cooked in one pot with a selection of mushrooms and finished with Parmesan for a luscious, comforting dish. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, shallots, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 10 oz, sliced mixed mushrooms (cremini, shiitake, oyster)
• 2 medium, finely chopped shallots
• 3 cloves, minced garlic cloves
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper

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 1 tbsp unsalted butter in a large wide saucepan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sauté for 2-3 minutes until translucent and fragrant.
2. Step 2: Add 10 oz sliced mixed mushrooms and 1 tsp salt, cook for 5-6 minutes until mushrooms release their moisture and start to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice, coating each grain with the mushroom mixture for 2 minutes until edges are translucent. Pour in 1/2 cup dry white wine and cook, stirring, until wine is mostly absorbed.
4. Step 4: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently. Wait until each ladleful is absorbed before adding the next. Continue for 18-20 minutes until rice is creamy and al dente.
5. Step 5: Remove from heat and stir in remaining 2 tbsp unsalted butter, 3/4 cup grated Parmesan, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Adjust salt to taste and serve immediately.