Smoky Mushroom Risotto with Thyme

Name: Smoky Mushroom Risotto with Thyme
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 ½ cups Arborio rice; ½ cup white wine; 8 oz mixed mushrooms; 1 small, finely diced shallot; 2 tbsp leaves fresh thyme; 4 cups vegetable broth; ⅓ cup, finely grated Parmesan cheese; 2 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper

Creamy Arborio rice simmered with wild mushrooms and fresh thyme, finished with a hint of white wine and parmesan.

Cuisine: Mediterranean

Category: Pasta

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1 ½ cups Arborio rice
½ cup white wine
8 oz mixed mushrooms
1 small, finely diced shallot
2 tbsp leaves fresh thyme
4 cups vegetable broth
⅓ cup, finely grated Parmesan cheese
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small diced shallot and sauté for 2 minutes until translucent.
Step 2: Stir in 8 oz chopped mixed mushrooms and cook for 5 minutes until they release their liquid and turn golden.
Step 3: Add 1 ½ cups Arborio rice to the pan, stirring constantly for 2 minutes until each grain is coated and slightly translucent.
Step 4: Pour in ½ cup white wine and simmer for 3 minutes until almost evaporated, stirring frequently.
Step 5: Add 4 cups vegetable broth, ½ tsp salt, and ¼ tsp black pepper. Bring to a gentle simmer, then reduce heat to low.
Step 6: Cook uncovered, stirring every 2 minutes, for 20-25 minutes until rice is tender but still slightly firm (al dente) and broth is absorbed.
Step 7: Remove from heat. Stir in 2 tbsp fresh thyme leaves and ⅓ cup grated Parmesan, mixing until cheese melts and sauce thickens to coat the back of a spoon.