Easy One-Pan Creamy Mushroom Risotto with Parmesan

After a busy day, I love making this creamy mushroom risotto because it’s all done in one pan and comes together without fuss. It feels like a treat but is really straightforward to pull off.

The Story Behind This Recipe

I first made this creamy mushroom risotto on a chilly evening when I just wanted something comforting but didn’t want to babysit multiple pots. The one-pan method lets me sauté the mushrooms right in the same skillet I cook the rice in, so cleanup is easy too.

One thing I’ve learned with risotto is to keep stirring often but not obsessively. Letting the rice gently soak in the broth while stirring every few minutes helps it get that lovely creamy texture without drying out.

I usually use fresh button or cremini mushrooms here, but sometime I sneak in whatever I have in the fridge — shiitake, oyster, or even a handful of spinach at the end for a little green pop. The parmesan at the end makes it rich and brings everything together.

It’s a recipe I come back to when I’m craving something cozy at home but don’t want a complicated dinner. Plus, it’s always a hit with anyone who tries it; there’s something about that creamy texture and earthy mushroom flavor that just feels like a little celebration, even on a regular weekday night.

Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cups mushrooms, sliced (button or cremini)
• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine (optional)
• 3/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Step 2. Add mushrooms and garlic, sauté until mushrooms release their moisture and begin to brown, about 5-6 minutes.
3. Step 3. Stir in the Arborio rice and cook for 1-2 minutes to toast the grains slightly.
4. Step 4. Pour in the white wine if using, stirring until mostly absorbed.
5. Step 5. Add the warm broth, one ladle at a time, stirring occasionally and allowing the rice to absorb most of the liquid before adding more.
6. Step 6. Continue this process for about 20-25 minutes, until the rice is creamy and tender but still has a slight bite.
7. Step 7. Remove from heat and stir in the butter and Parmesan cheese until melted and combined.
8. Step 8. Season with salt and pepper to taste. Garnish with chopped parsley if desired and serve warm.

Tips for Success

• Warm your broth before adding it to keep the cooking temperature steady.
• Don’t rush the broth absorption—adding it gradually helps develop the creamy texture.
• Use a wide, heavy-bottomed pan for even cooking and easier stirring.
• If you don’t have white wine, simply use extra broth—risotto will still taste great.

Variations & Substitutions

• Swap out mushrooms for roasted butternut squash or asparagus for a seasonal twist.
• Add cooked chicken or shrimp at the end for extra protein.
• Stir in fresh herbs like thyme or rosemary along with the garlic for added aroma.
• Use vegan butter and skip Parmesan or substitute with nutritional yeast for a dairy-free option.