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In the realm of comfort food, few dishes can rival the rich, creamy texture and savory aroma of a well-prepared risotto. This One-Pot Creamy Garlic Mushroom Risotto is a perfect example, combining the earthiness of mushrooms with the luxurious creaminess that only Arborio rice can provide. Whether you're looking to impress guests at a dinner party or simply want a cozy meal at home, this risotto recipe is both straightforward and satisfying. In this article, we will explore the ingredients, cooking techniques, and the beauty of making this delicious dish—all in one pot.

One-Pot Creamy Garlic Mushroom Risotto

Discover the joy of making One-Pot Creamy Garlic Mushroom Risotto, a comforting and luxurious dish that blends the earthy flavors of mushrooms with the rich creaminess of Arborio rice. This simple recipe guides you through the steps of creating a delightful meal in just one pot. Perfect for impressing guests or enjoying a cozy night in, learn how to achieve the ideal creamy texture and savor a taste of Italian cuisine at home.
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable or chicken broth

1 cup white wine (optional)

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 cup heavy cream

½ cup grated Parmesan cheese

¼ cup fresh parsley, chopped

Salt and pepper to taste

Zest of 1 lemon

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable or chicken broth over low heat. Keep it warm while you cook the risotto.

    Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes or until translucent. Then add the minced garlic and cook for another 1-2 minutes until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the pot and sauté for about 5-6 minutes, stirring occasionally, until they're brown and tender.

        Toast the Rice: Stir in the Arborio rice, letting it toast in the pot for about 1-2 minutes, stirring frequently to coat the rice with the oil.

          Deglaze with Wine: If using, pour in the white wine and cook, stirring constantly, until the liquid has mostly evaporated.

            Add Broth Gradually: Begin adding the warm broth to the rice, one ladleful at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

              Make it Creamy: Once the rice is cooked to your liking, reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, thyme, lemon zest, salt, and pepper. Mix well until everything is combined and creamy.

                Finish and Garnish: Remove from heat and stir in the chopped parsley for freshness. Taste and adjust seasoning if necessary.

                  Serve: Spoon the creamy risotto into bowls and sprinkle with extra Parmesan and parsley if desired. Enjoy your delicious one-pot meal!

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings