One Pot Creamy Mushroom Risotto

$- 1 cup Arborio rice - 2 cups assorted mushrooms (such as cremini, shiitake, and button), sliced - 1 cup heavy cream - ½ cup grated Parmesan cheese - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Salt - Pepper - Fresh parsley, chopped for garnish The main ingredients bring the heart of this dish to life. Arborio rice is key for its creamy texture. It absorbs flavors well, making it perfect for risotto. The assorted mushrooms add depth and umami. You can use any mix you like, but I love cremini and shiitake for their rich taste. Heavy cream makes the risotto extra creamy, while Parmesan gives it that cheesy goodness. The additional ingredients add layers of flavor. The onion and garlic provide a savory base. The vegetable broth is essential for cooking the rice and infusing it with taste. Using both olive oil and butter adds richness. The blend creates a perfect balance. Seasoning is simple but crucial. Salt and pepper enhance all the flavors. Fresh parsley adds a pop of color and freshness. It makes the dish look nice and bright. This combination of ingredients makes one pot creamy mushroom risotto a delightful meal you will love. - Heating the oils: Start by pouring 2 tablespoons of olive oil and 2 tablespoons of unsalted butter into a large pot or Dutch oven. Turn the heat to medium. Wait until the butter melts and starts to sizzle. This blend gives great flavor to the risotto. - Sautéing the onion: Next, add 1 finely chopped medium onion to the hot oil. Sauté it for about 5 minutes. The onion should turn translucent. This step adds a sweet base flavor to your dish. - Adding garlic and mushrooms: Now, stir in 3 minced cloves of garlic and 2 cups of assorted sliced mushrooms. Cook them for about 5 to 7 minutes. The mushrooms will soften and turn golden. This step adds earthy notes that make the risotto rich. - Toasting the Arborio rice: Add 1 cup of Arborio rice to the pot. Stir it well for about 2 minutes. This toasting process enhances the rice's flavor and helps it absorb liquids better. - Gradually adding vegetable broth: Slowly pour in 4 cups of vegetable broth, one cup at a time. Stir constantly. Wait for each cup to be absorbed before adding the next. This should take about 20 to 25 minutes. The rice should become creamy and tender. - Stirring in heavy cream and Parmesan: Once the rice is cooked, reduce the heat to low. Add 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Stir until everything melts together. Season with salt and pepper to taste. This gives the risotto its final creamy texture and flavor. To get that perfect creamy texture in your risotto, use Arborio rice. Its high starch content makes the dish rich and smooth. Stirring is key! Stir your rice often as it cooks. This helps release the starches, giving your risotto its creamy feel. Use a wooden spoon to avoid scratching your pot. Adjusting cooking times is simple. After adding the broth, keep an eye on the rice. It should take about 20-25 minutes to cook fully. You know your risotto is done when the rice is tender but still has a slight bite. Taste it often as it cooks to ensure it's just right. If you want a lighter option, you can swap heavy cream for half-and-half or coconut milk. Both can still give you a nice creaminess. For mushrooms, try different types like portobello or oyster mushrooms. Each type adds its unique flavor to the dish, so feel free to mix and match! {{image_2}} You can make this risotto heartier by adding proteins. Chicken or shrimp work well. For chicken, use diced pieces and add them when you sauté the onion. Cook until they are no longer pink. For shrimp, toss them in during the last few minutes of cooking. They cook fast and add a nice flavor. If you prefer a vegetarian option, consider adding chickpeas or lentils. They provide great protein without meat. Just stir them in with the rice and broth. They will blend well and make the dish filling. Herbs and spices can elevate the taste of your risotto. Fresh thyme or rosemary add a lovely aroma. Just chop them finely and mix them in while cooking. You can also try adding a pinch of red pepper flakes for a bit of heat. Adding vegetables brings color and nutrition. Peas or spinach are excellent choices. Add them near the end of cooking. This keeps them bright and fresh. You can also experiment with roasted red peppers or sun-dried tomatoes for extra flavor. To make a vegan risotto, swap out the cream and cheese. Use coconut cream or cashew cream instead. They provide a creamy texture without dairy. For cheese, nutritional yeast offers a cheesy flavor. Just stir it in before serving. You can easily make this dish plant-based. Use vegetable broth and ensure your mushrooms are vegan-friendly. This way, you keep all the rich flavors while sticking to your dietary needs. Enjoy the creamy goodness without any animal products! To store leftover risotto, cool it quickly. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Keep an eye on it; if it smells off, throw it out. If you want to freeze risotto, use a freezer-safe container. Divide it into portions for easy meals later. It freezes well for about two months. Just remember to label the containers with the date. To reheat, the stovetop works best. Add a splash of broth or cream for moisture. Stir gently over low heat until warm. This keeps the risotto creamy. You can also use a microwave, but cover it to trap steam. Stir halfway through for even heating. The best rice for risotto is Arborio rice. This rice has a high starch content. When cooked, it creates a creamy texture. Arborio rice absorbs flavors well, making it perfect for risotto. You can find it in most grocery stores. Yes, you can make risotto ahead of time. If you plan to do this, cook the risotto fully. Let it cool down, then store it in an airtight container. When you are ready to serve, reheat it on the stove. Add a splash of broth or water to keep it creamy. Stir well to bring it back to life. You know your risotto is done when the rice is creamy and tender. It should have a slight bite, or "al dente," texture. Taste a few grains to check for doneness. The risotto should not be dry or too runny. The right texture is key for a perfect dish. This blog post covered key ingredients, cooking steps, and storage tips for risotto. You learned about the main ingredients like Arborio rice and assorted mushrooms. I shared techniques to achieve the perfect creamy texture and variations for personal taste. Remember, risotto can adapt easily, whether you want a vegan version or to add proteins. Use the tips for storage and reheating to enjoy your dish longer. With practice, you will master risotto and delight everyone at your table. Happy cooking!$

One Pot Creamy Mushroom Risotto

A rich and creamy risotto made with assorted mushrooms, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Ingredients

1 cup Arborio rice
4 cups vegetable broth
2 cups assorted mushrooms, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons unsalted butter
to taste Salt
to taste Pepper
for garnish Fresh parsley, chopped

Instructions

In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted and sizzling.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 5-7 minutes.
Add the Arborio rice to the pot, stirring frequently to coat the rice with the oils and allow it to toast for about 2 minutes.
Gradually pour in the vegetable broth, one cup at a time, stirring continuously. Allow each addition to be absorbed before adding the next. This should take about 20-25 minutes until the rice is creamy and tender.
Once the rice is cooked, reduce the heat to low and stir in the heavy cream and Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Remove from heat and let it sit for a couple of minutes to thicken up.
Serve the risotto in bowls, topped with a sprinkle of chopped fresh parsley and an extra sprinkle of Parmesan cheese for an elegant touch.

Notes

Serve with extra Parmesan and fresh parsley for garnish.

Keyword creamy, mushroom, risotto, vegetarian