One-Pot Creamy Mushroom Risotto

An easy-to-follow recipe for a luxurious one-pot creamy mushroom risotto featuring classic Italian techniques and rich umami flavors.

Level Medium Prep 15 min Cook 30 min Servings 4 Score 4.9/10

Ready in

45 min

Makes 4 servings

Prep 15m

Cook 30m

Level Medium

About this recipe

An easy-to-follow recipe for a luxurious one-pot creamy mushroom risotto featuring classic Italian techniques and rich umami flavors.

A rich and satisfying creamy mushroom risotto packed with deep umami flavors.

Heat olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium heat.
Add sliced mushrooms and sauté until golden brown, then remove and set aside.
5 min
In the same pot, add the chopped onion and cook until soft and translucent, about 3 minutes.
Stir in the minced garlic and Arborio rice, cooking for 1-2 minutes until the rice edges are translucent.
Pour in the white wine (if using) and cook until completely absorbed by the rice.
Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more, until the rice is creamy and tender.
20 min
Stir the cooked mushrooms back into the risotto along with the remaining butter, grated Parmesan cheese, salt, and pepper.
Garnish with fresh chopped parsley and serve warm.

Calories 410

Protein 10g

Carbs 58g

Fat 14g

Fiber 3g

Sugar 4g

Sodium 580mg

Serving Size 1 serving

Prep 15 min

Cook 30 min

Total 45 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An exceptionally creamy, restaurant-quality mushroom risotto that comes together easily in a single pot.

A rich and satisfying creamy mushroom risotto packed with deep umami flavors.

Summary

An easy-to-follow recipe for a luxurious one-pot creamy mushroom risotto featuring classic Italian techniques and rich umami flavors.

Keep your vegetable broth warm in a separate small pot so it doesn't drop the cooking temperature of the rice
Use a mix of wild mushrooms or porcini for an even deeper flavor profile
Stir frequently to release the starches from the Arborio rice for maximum creaminess