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–+ servings

Wild Mushroom Risotto with Thyme & Parmesan

Cuisine: Italian
Keyword: Fresh Seasonal, Saute, Simmered
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
A creamy vegetarian risotto with wild mushrooms, fresh thyme, parmesan, Arborio rice, and a rich, elegant finish.
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Ingredients

  • 1 1/2 cups Arborio rice
  • 6 cups vegetable broth warmed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter divided
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 12 ounces mixed wild mushrooms sliced
  • 1 teaspoon fresh thyme leaves plus more for garnish
  • 1/2 cup dry white wine optional
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon sea salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley chopped, optional

Instructions

  • Warm vegetable broth in a saucepan over low heat.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan.
  • Add mushrooms and cook for 6–8 minutes, until browned and tender. Season with salt, pepper, and thyme. Remove and set aside.
  • Add remaining olive oil to the pan. Add onion and cook for 3–4 minutes.
  • Stir in garlic and cook for 30 seconds.
  • Add Arborio rice and toast for 1–2 minutes.
  • Add wine if using and stir until mostly absorbed.
  • Add warm broth one ladle at a time, stirring until each addition is absorbed.
  • Continue for 20–25 minutes, until rice is creamy and tender.
  • Stir mushrooms back into the risotto.
  • Add parmesan, remaining butter, lemon juice, salt, and pepper. Stir until creamy.
  • Serve with extra parmesan, thyme, black pepper, and olive oil if desired.

Notes

Keep the broth warm and add it slowly for the creamiest texture. Sauté mushrooms separately first so they become golden and flavorful.