Easy One-Pot Mushroom & Pea Risotto That Feels Like Home

Katherine

Honoring generations of culinary artistry.

There’s something incredibly satisfying about a meal that comes together in just one pot—minimal cleanup and maximum flavor. This One-Pot Mushroom & Pea Risotto quickly became my go-to for busy weeknights when I crave something comforting yet fresh. The earthy mushrooms mingle beautifully with the bright pop of sweet peas, all enveloped in creamy, velvety rice without the fuss of constant stirring or multiple pans. Whether you’re a seasoned home chef or just tired of the same fast-food options, this risotto brings restaurant-quality elegance to your kitchen with ease. Trust me, once you try this luscious blend, it’ll be a staple in your homemade dinner rotation!

Why choose One-Pot Mushroom & Pea Risotto?

Convenience meets gourmet: everything cooks in one pot, cutting down cleanup time. Rich, earthy mushrooms blend perfectly with the sweet, fresh peas for balanced flavor. Creamy texture delivers comfort without heaviness. Minimal stirring means less fuss but maximum creaminess. Versatile and crowd-pleasing, this risotto suits weeknight dinners or special occasions alike.

Essential One-Pot Mushroom & Pea Risotto Ingredients

For the Risotto Base

Arborio rice – the creamy, starchy heart that transforms into velvety risotto.
Chicken or vegetable broth – warm and flavorful liquid that gently cooks the rice to perfection.
Dry white wine – adds subtle acidity and depth for that authentic risotto zing.
Yellow onion – finely chopped, it builds a sweet, savory foundation.
Garlic cloves – minced to infuse the dish with aromatic warmth.

For the Vegetables

Cremini or button mushrooms – sliced, they bring earthiness and a meaty bite.
Fresh or frozen peas – their bright sweetness balances the richness beautifully.

For Finishing Touches

Parmesan cheese – freshly grated for sharpness and creaminess in every spoonful.
Butter – stirred in at the end to enhance silkiness and mouthfeel.
Fresh parsley – chopped to add a lively, herbaceous note and color pop.
Salt and black pepper – season to taste, highlighting all those lovely flavors.

Each ingredient plays its part in crafting the comforting charm of this One-Pot Mushroom & Pea Risotto, creating a harmonious balance that feels like home in every bite.

How to Make One-Pot Mushroom & Pea Risotto

Heat the Pot: Warm 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes, creating a gentle sizzle to release flavors and prepare for sautéing.
Sauté Aromatics: Add the chopped onion and garlic, cooking until translucent and fragrant—around 3 minutes—stirring occasionally to prevent browning and build a sweet, savory base.
Cook Mushrooms: Stir in the sliced mushrooms, seasoning with salt and pepper. Sauté for 5 minutes until golden brown and their liquid evaporates, intensifying that earthy flavor.
Toast Rice: Pour in the arborio rice, stirring constantly for 1–2 minutes until each grain looks glossy and translucent around the edges—this helps lock in that classic creamy texture.
Deglaze: Pour in the white wine over medium heat. Let it bubble gently for 1–2 minutes, scraping up any browned bits to enrich the risotto’s depth.
Simmer Risotto: Gradually ladle in warm broth, about ½ cup at a time, stirring until almost absorbed before adding more. Continue for 18–20 minutes, until rice is tender and creamy.
Add Peas: Stir in the fresh or frozen peas during the last 3 minutes of cooking. This ensures a bright green pop and maintains their sweet crunch.
Finish: Remove from heat. Stir in butter, Parmesan, and chopped parsley until silky. Taste and adjust salt and pepper for that perfect, comforting balance.

Optional: sprinkle extra Parmesan and fresh parsley before serving.
Exact quantities are listed in the recipe card below.

One-Pot Mushroom & Pea Risotto Variations

Feel free to get creative and make this risotto your own with these delightful twists!

Vegetarian: Swap chicken broth for vegetable broth to keep it hearty and meat-free. This maintains the rich flavors while staying plant-focused.
Mushroom Medley: Use a mix of mushrooms like shiitake, oyster, or portobello for a complex, earthy flavor profile. Each variety brings its unique taste and texture.
Herbed Infusion: Add freshly chopped thyme or rosemary during cooking to elevate the aroma and flavor. These herbs introduce a delightful, fragrant element that will warm your soul.
Creamy Vegan: Substitute the butter and Parmesan with nutritional yeast and a splash of coconut cream for a luscious, dairy-free experience. This swap doesn’t skimp on flavor!
Nutty Crunch: Stir in toasted pine nuts or slivered almonds before serving for an added layer of texture. The slight crunch beautifully balances the creaminess of the risotto.
Extra Veggies: Incorporate spinach or kale to amp up the nutrition and bright colors. Their gentle wilt enhances the dish while providing extra vitamins.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce while cooking to introduce a gentle heat. It’s a simple way to warm things up without overpowering the dish.
Umami Boost: Stir in a spoonful of miso paste along with the broth for a deep, savory kick that transforms your risotto into a sumptuous experience. The result is an unforgettable umami flavor burst!

Storage Tips for One-Pot Mushroom & Pea Risotto

Room Temperature: Enjoy your One-Pot Mushroom & Pea Risotto within 2 hours of cooking for the best flavor; otherwise, it should be refrigerated promptly.

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess, adding a splash of broth or water if needed.

Freezer: Freeze portions in airtight containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop or microwave.

Reheating: To reheat, add a bit of broth or water to restore creaminess, stirring over low heat until warmed through. Adjust seasoning as needed.

Expert Tips for One-Pot Mushroom & Pea Risotto

Use warm broth: Keep your broth warm throughout cooking to ensure the rice cooks evenly and stays creamy, avoiding a gummy texture in your risotto.
Stir gently, not constantly: Stirring occasionally rather than nonstop encourages the rice to release its starch naturally, giving you that luscious One-Pot Mushroom & Pea Risotto creaminess.
Don’t rush liquid addition: Add broth gradually and only when the previous amount is nearly absorbed to achieve the ideal tender yet slightly al dente rice consistency.
Fresh peas matter: If using frozen peas, add them at the end of cooking to preserve their bright color and fresh pop against the earthy mushrooms.
Season gradually: Taste and season along the way, especially after adding Parmesan and butter, to balance saltiness without overwhelming the delicate flavors.

What to Serve with One-Pot Mushroom & Pea Risotto?

Elevate your dinner experience with delightful pairings that enhance the comforting flavors of your risotto.

Garlic Bread: Crunchy and aromatic, it’s perfect for soaking up any leftover risotto goodness while adding a touch of savory warmth.
Mixed Green Salad: Bright, crisp greens with a zesty vinaigrette provide a refreshing contrast to the creamy risotto and balance the meal beautifully.
Steamed Asparagus: Tender, lightly seasoned asparagus adds a lovely green element, offering a delightful snap that complements the velvety texture of the dish.
Sautéed Spinach: Simply sautéed with garlic, this leafy green adds a burst of color and nutrition, enhancing the overall flavor and keeping it light.
Chardonnay: A chilled glass of this white wine, with its crisp acidity, mirrors the dish’s flavors and adds an elegant touch to your dinner table.
Lemon Tart: Finish the meal with a tangy dessert that cuts through the richness of the risotto, refreshing your palate and leaving a sweet note behind.

Make Ahead Options

Saving time in the kitchen is easy with this One-Pot Mushroom & Pea Risotto! You can sauté the aromatics and cook the mushrooms up to 24 hours in advance—simply store them in an airtight container in the fridge. Additionally, you can measure out the arborio rice and prepare your broth mixture a day ahead, allowing for a quick and easy prep when you’re ready to cook. When it’s time to finish the dish, simply reheat the sautéed ingredients in your pot, add the rice and broth gradually as instructed, then stir in the peas just before serving. This way, you’ll enjoy all that rich, creamy goodness with minimal effort, just as comforting and delicious!

One-Pot Mushroom & Pea Risotto Recipe FAQs

What kind of mushrooms work best for this risotto?
Cremini or button mushrooms are my top picks because they have a lovely earthy flavor without being too overpowering. Just make sure they’re firm and free from dark spots for the freshest taste.

How long can I store leftover risotto in the fridge?
You can safely keep leftover risotto in an airtight container in your fridge for up to 3 days. When reheating, add a splash of broth or water to revive that creamy texture, heating gently over low heat.

Can I freeze One-Pot Mushroom & Pea Risotto?
Absolutely! Portion it into airtight freezer-safe containers and freeze for up to 2 months. To enjoy later, thaw it overnight in the fridge, then reheat on the stovetop with a little broth to restore creaminess. This method keeps the flavors vibrant and the texture just right.

What if my risotto turns out too thick or dry?
No worries—this happens sometimes! Simply stir in warm broth or a splash of water during reheating to loosen it up. For future tries, make sure to add broth gradually and keep it gently simmering. And remember, occasional stirring encourages creaminess without over-thickening.

Are there any dietary concerns I should be aware of?
This risotto contains dairy (butter and Parmesan), so it’s not vegan or dairy-free friendly as is. If you have allergies, swap Parmesan for a plant-based cheese and use olive oil instead of butter. Also, the mushrooms and peas are safe for most diets but always double-check if you’re cooking for picky eaters or allergies.