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One-Pot Creamy Mushroom Risotto Recipe

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4.5 from 21 reviews

This One-Pot Creamy Mushroom Risotto is a comforting and elegant dish made with Arborio rice, sautéed mushrooms, and Parmesan cheese. The use of vegetable broth and optional white wine creates a rich, creamy texture without needing multiple pots, making it perfect for an easy yet impressive meal.

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced

Mushrooms and Rice

  • 8 ounces mushrooms, sliced
  • 1 cup Arborio rice

Liquids

  • 4 cups vegetable broth
  • 1/2 cup white wine (optional)

Finishing Touches

  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Heat the oil: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then sauté until softened and fragrant, about 3 minutes.
  2. Cook mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and soften, about 5 minutes.
  3. Toast the rice: Add the Arborio rice to the pot and stir for 1-2 minutes until the rice is lightly toasted and coated with oil.
  4. Add wine: Pour in the white wine if using, and cook while stirring until the liquid is fully absorbed by the rice.
  5. Add broth gradually: Begin adding the vegetable broth one cup at a time. Stir frequently, waiting for each addition to be mostly absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
  6. Finish with cheese and seasoning: Stir in the grated Parmesan cheese, then season with salt and pepper to taste. Cook for an additional 2 minutes to allow flavors to meld.
  7. Serve and garnish: Spoon the risotto into bowls and garnish with fresh parsley. Serve hot for best flavor and texture.

Notes

  • Use warm vegetable broth to help the rice cook evenly and absorb flavors more quickly.
  • If you prefer a richer flavor, substitute vegetable broth with chicken broth if not vegetarian.
  • For a vegan version, omit Parmesan cheese or use a plant-based substitute.
  • Stir the risotto often to prevent sticking and to release the rice's natural starch for creaminess.
  • If you don't have white wine, simply omit it and increase the broth by 1/2 cup.
  • Fresh parsley adds a nice pop of color and freshness; you can also use thyme or chives as an alternative garnish.

Find it online: https://lovelycooks.com/one-pot-creamy-mushroom-risotto-recipe/