Mixed mushroom and thyme risotto
Savor the rich and earthy flavors of this Mixed Mushroom and Thyme Risotto. Made with hearty vegetable broth, sautéed mushrooms, and creamy parmesan cheese, this comforting dish is perfect for any occasion. Easy to prepare and deeply satisfying!
- 12 May 2025
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Mixed mushroom and thyme risotto is a delicious, creamy dish that combines the earthy flavors of mushrooms with the fragrant notes of thyme. Perfect for a comforting meal, this recipe is easy to make and delivers a restaurant-quality dish in the comfort of your home. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step guide will help you create a risotto that's sure to impress.
Ingredients:
Instructions:
- In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they release their juices and become tender, about 5-7 minutes. Season lightly with salt and pepper. Remove the mushrooms from the skillet and set them aside.
- In the same skillet, add 1 tablespoon of olive oil and the remaining 1 tablespoon of butter. Once the butter has melted, add the chopped onion and cook, stirring frequently, until it becomes translucent, about 3 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and butter. Cook the rice for about 2 minutes until the edges become translucent, stirring continuously.
- Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, to the rice. Stir frequently until almost all the liquid is absorbed before adding the next ladleful.
- Continue this process, adding broth and stirring, until the rice is creamy and tender, with a slight bite at the center, about 18-20 minutes.
- Once the rice is cooked to your liking, gently fold in the cooked mushrooms.
- Stir in the grated Parmesan cheese until it is fully melted and incorporated. Adjust the seasoning with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh thyme if desired.
Tips:
- Use warm vegetable broth: Keeping your vegetable broth warm while you cook ensures that the cooking process is smooth and that the rice cooks evenly.
- Stir constantly: Continuously stirring the rice helps release its starch, resulting in the creamy texture that is characteristic of risotto.
- Choose the right rice: Arborio rice is the best choice for risotto due to its high starch content, which contributes to the dish's creamy consistency.
- Sauté mushrooms separately: Cook the mushrooms in a separate pan before adding them to the risotto to ensure they are perfectly browned and not soggy.
- Add broth gradually: Pour the broth one ladleful at a time, allowing the rice to absorb the liquid fully before adding more. This method helps control the texture of the risotto.
- Finish with parmesan and butter: Stirring in grated parmesan cheese and a little butter at the end adds a rich, creamy finish to your risotto.
Congratulations! You've just made a superb mixed mushroom and thyme risotto. The combination of creamy rice, savory mushrooms, and fresh thyme creates a rich and flavorful dish that is sure to become a favorite. Serve it hot and enjoy the fruits of your labor. With this recipe in your repertoire, you'll always have a go-to dish for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 540kcal | 27% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 100g | 29% |
| Fiber 2.58g | 7% |
| Sugar 4.36g | 4% |
| Fat | |
| Fat 12g | 15% |
| Saturated 5g | 17% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 18mg | 3% |
| Vitamin B1 0.76mg | 63% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 280ug | 71% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 4.95mg | 6% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 2.55ug | 2% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.41mg | 45% |
| Iron, Fe 5mg | 48% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 380mg | 11% |
| Selenium, Se 27ug | 46% |
| Sodium, Na 810mg | 54% |
| Zinc, Zn 1.86mg | 17% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Pumpkin and feta arancini
Follow our easy step-by-step guide to create a stunning appetizer or main dish that will impress your guests.
11 May 2025Fresh heirloom tomato, basil and mozzarella salad
Perfect for summer, it is a simple yet elegant dish that showcases the finest garden ingredients.
18 Apr 2025