One-Pot Mushroom and Thyme Risotto with Parmesan

Creamy Arborio rice simmered with earthy mushrooms and fresh thyme, finished with a generous sprinkle of Parmesan.

Cuisine: Italian

Category: Pasta

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 1/2 cups Arborio rice
• 8 oz, sliced mushrooms
• 1, finely minced shallot
• 2 tbsp fresh, chopped thyme
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup, finely grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp butter in a large pot over medium heat. Add 8 oz sliced mushrooms and cook for 5 minutes until golden and moisture evaporates.
2. Step 2: Stir in 1 finely minced shallot and cook for 2 minutes until translucent. Add 1 1/2 cups Arborio rice and stir to coat, cooking for 1 minute until rice is slightly translucent.
3. Step 3: Pour in 1/2 cup white wine, stirring constantly until evaporated (about 2 minutes). Add 4 cups vegetable broth, 2 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Cook, stirring frequently, for 20-25 minutes until rice is tender but still slightly firm and broth is absorbed.
4. Step 4: Remove from heat. Stir in 2 tbsp butter and 1/2 cup grated Parmesan until melted and creamy. Let rest for 5 minutes before serving.