Ever tried making dinner after a long day, only to realize the “simple” meal you picked needs three pans and more energy than you’ve got? Yep, me too. That’s why I love this one pot creamy mushroom risotto recipe. You toss everything in a single pot, stir a bit, and suddenly your kitchen smells like magic. Plus, it feels fancy—without any of the headache. Keep reading, seriously, cause I gave all my best tricks in here. 
What goes in mushroom risotto
So here’s the real talk. You don’t need a shopping cart bursting with weird stuff. The main characters are Arborio rice, mushrooms (your call on the variety, but cremini or button work every time for me), broth, onion, garlic, a splash of white wine, plus butter and parmesan for that creamy finish. Loads of folks worry about the wine, but seriously, just use whatever cheap white’s open in your fridge. Veggie broth or chicken broth are both totally fine. Oh, and a handful of parsley or chives on top wakes it all up. That’s the basics, promise. 
How to make Mushroom Risotto
Okay, this is where people get scared off, but hang on— it’s not rocket science. Throw diced onion into a pot with a dab of butter. Fry that up a couple minutes, then garlic and mushrooms join the party. When it smells like you want to eat it immediately, pour in your rice. Let it soak up all that buttery mushroom goodness, then splash in wine and savor the hissing sound (so satisfying, right?).
After that, you add the broth in small ladles, stirring now and then so it gets silky and doesn’t stick. Just keep doing this til your rice is soft but not mushy— usually 20 minutes. Right near the end, toss in another spoon of butter, and plenty of parmesan. It turns into creamy heaven. If you mess up and forget to stir a couple minutes, don’t sweat it. Happens!
“I never imagined I could make risotto at home! This recipe actually worked and now it’s a comfort meal in our house. Thanks for all the little tips!” — Elaine J.
Tips to make the perfect risotto
Let me be blunt: you can’t just dump everything in and walk away (wish you could, trust me). Risotto needs a little love. Keep the heat low and steady. Warm your broth first—cold liquid straight from the fridge will make the rice mad, and nobody likes rubbery grains.
Stir gently and not non-stop. Seriously. Too much stirring gets weirdly gluey. But don’t ignore it either or it sticks hard (I should know). Taste as you go instead of waiting til the end. Sometimes it just suddenly says “done!” and that’s the golden moment.
Last tip: finish with more cheese than you think is legal. People will swoon.
Ingredients and Substitutions
Now, here’s where you can tweak depending on what’s in your pantry. Arborio rice is best, but you can get away with another short-grain rice if it’s what you’ve got. Don’t go for long-grain or it goes all wrong, though.
If wine’s not your thing, just add extra broth—no big deal. Want it dairy-free? Swap the butter for olive oil and use vegan cheese or skip it altogether. Mushrooms kind of make this dish, but if you really hate them (gasp), I’ve tried it with peas or even asparagus and it’s still awesome. Just don’t try canned mushrooms—they get oddly chewy. Yuck.
What to serve with Mushroom Risotto
Here’s a few things that go really well alongside this cozy dish:
- Crispy roasted green beans or asparagus help balance the richness.
- Garlic bread—because carbs on carbs is sometimes the answer.
- Tossed arugula salad with lemon vinaigrette. Fresh, peppery kick!
- A little glass of chilled white wine never hurt anyone for pairing.
That’s usually my table setup if I’m feeling like, impressing friends (or, honestly, just myself).
Common Questions
Can I use brown rice for risotto?
Sure, you can. It’ll need about twice as long to cook, and will be nuttier and chewier. But it’ll work!
Do I have to stir constantly?
Nope. Stir every few minutes to keep things moving, but don’t stand there glued to the stove.
How do I store leftovers?
Just pop them in a container in the fridge. Reheat with a splash of broth or milk next time.
Can I freeze this dish?
Honestly, it’s not the same when thawed. The rice gets a little sad. Best to eat fresh, but if you want, try freezing in small batches.
Is risotto gluten free?
Yup, as long as your broth and cheese are gluten-free, you’re good.
Ready to cozy up with a bowl?
Okay, bottom line—making one pot creamy mushroom risotto at home isn’t scary. With these tips and some good cheese, you’re only about 30 minutes away from a five-star restaurant vibe with your slippers on. You can find more risotto inspiration at sites like Serious Eats. Can’t wait to hear how yours turns out. Let yourself try—seriously tasty reward coming your way! 
Mushroom Risotto
Ingredients
Method
- In a large pot, melt 1 tablespoon of butter over medium heat. Add diced onion and cook for about 2 minutes until softened.
- Add minced garlic and mushrooms to the pot. Sauté until the mushrooms are tender and fragrant.
- Pour in the Arborio rice and stir to coat it in the butter and mushroom mixture.
- Add the white wine and let it simmer until mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring occasionally. Wait until the liquid is mostly absorbed before adding more.
- Continue until the rice is creamy and cooked al dente, about 20 minutes.
- Stir in the remaining butter and grated parmesan cheese until melted and creamy.
- Season to taste with salt and pepper, and optionally garnish with fresh parsley or chives before serving.