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Creamy Mushroom and Thyme Risotto
Risotto rice simmered with warm vegetable stock, stirred steadily, with sautéed mushrooms, thyme and Parmesan.
- 150 g arborio rice
- 250 g mixed mushrooms
- 600 ml vegetable stock
- ½ medium onion
- 1 clove garlic clove
- 100 ml dry white wine
- 50 g parmesan cheese
- 30 g butter
- 5 g fresh thyme
- 20 ml olive oil
- 1 to taste salt and black pepper
- ¼ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Slice mushrooms and finely chop onion and garlic. Heat vegetable stock in a separate pot and keep at a gentle simmer.
- Step 2
Heat olive oil in a large pan over medium-high heat. Add mushrooms and cook for 5 minutes until golden. Season with salt and pepper, then set aside.
- Step 3
In the same pan, add half the butter and sauté onion for 3 minutes until softened. Add garlic and cook for 30 seconds.
- Step 4
Add arborio rice and stir constantly for 2 minutes until slightly translucent at the edges.
- Step 5
Pour in white wine and stir until almost completely absorbed, about 2 minutes.
- Step 6
Add warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes approximately 18-20 minutes.
- Step 7
When rice is creamy and tender but still has a slight bite, remove from heat. Stir in remaining butter, grated parmesan, fresh thyme, and cooked mushrooms.
- Step 8
Taste and adjust seasoning. Add a squeeze of lemon juice for brightness.
- Step 9
Serve immediately, topped with extra parmesan and fresh thyme.
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