One-Pot Creamy Garlic Mushroom Risotto Recipe

Introduction

This One-Pot Creamy Garlic Mushroom Risotto is a comforting and elegant dish that comes together effortlessly. With tender cremini mushrooms, fragrant garlic, and a rich creamy texture, it’s perfect for any night you want something cozy yet special.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3-4 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• ½ cup dry white wine (optional)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Step 2: Add the sliced cremini mushrooms to the pot. Sauté for about 5-7 minutes until they are browned and tender. Season with a pinch of salt and pepper.
3. Step 3: Stir in the Arborio rice and cook for 1-2 minutes, making sure the grains are well-coated in the oil and slightly toasted.
4. Step 4: If using, pour in the dry white wine. Stir continuously until the wine is mostly absorbed by the rice.
5. Step 5: Begin adding the broth one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 20-25 minutes while stirring continuously.
6. Step 6: Once the rice is creamy and al dente, reduce the heat to low and stir in the heavy cream. Mix well and allow it to warm through.
7. Step 7: Remove the pot from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper as desired.
8. Step 8: Garnish with freshly chopped parsley and serve your creamy, delicious risotto straight from the pot.

Tips & Variations

• Use vegetable broth to keep the dish vegetarian, or chicken broth for a richer flavor.
• For extra depth, try adding a splash of truffle oil just before serving.
• If you prefer a lighter risotto, substitute half of the heavy cream with whole milk.
• Stirring frequently is key to prevent sticking and create a creamy texture.
• Feel free to swap cremini mushrooms with shiitake or button mushrooms for variation.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove with a splash of broth or water to loosen the texture, stirring occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto without wine?

Yes, the wine is optional and can be omitted. Simply skip that step and proceed with adding the broth; the risotto will still be rich and flavorful.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still has a slight bite to it (al dente), and the mixture is creamy. This typically takes about 20-25 minutes of gradually adding broth and stirring.

One-Pot Creamy Garlic Mushroom Risotto Recipe

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★★★★★

5 from 145 reviews

This One-Pot Creamy Garlic Mushroom Risotto is a luscious, comforting dish featuring tender Arborio rice cooked with savory cremini mushrooms, aromatic garlic and onion, white wine, and finished with rich heavy cream and Parmesan cheese. Perfectly creamy and full of flavor, this easy stovetop risotto is garnished with fresh parsley for a beautiful touch.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Risotto Base

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3–4 cloves garlic, minced

Mushrooms & Flavorings

• 8 ounces cremini mushrooms, sliced
• ½ cup dry white wine (optional)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Cook Mushrooms: Add the sliced cremini mushrooms to the pot. Sauté for about 5-7 minutes until they are browned and tender. Season with a pinch of salt and pepper.
3. Toast Rice: Stir in the Arborio rice and cook for 1-2 minutes, making sure the grains are well-coated in the oil and slightly toasted.
4. Add Wine: If using, pour in the dry white wine. Stir continuously until the wine is mostly absorbed by the rice.
5. Gradual Broth Addition: Begin adding the broth one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process will take about 20-25 minutes while continuously stirring.
6. Incorporate Cream: Once the rice is creamy and al dente, reduce the heat to low and stir in the heavy cream. Mix well and allow it to warm through.
7. Final Touches: Remove the pot from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper as desired.
8. Serve: Garnish with freshly chopped parsley and enjoy your creamy, delicious risotto straight from the pot!

Notes

• Use freshly grated Parmesan for best flavor and creaminess.
• Stirring frequently during broth addition helps release the rice’s starch for a creamy texture.
• If avoiding alcohol, skip the white wine and increase broth slightly.
• For a vegetarian option, use vegetable broth.
• The risotto is best served immediately but can be gently reheated with a splash of broth or cream.

Keywords: risotto, creamy mushroom risotto, one pot meal, garlic mushroom risotto, Italian dinner, easy risotto recipe