This creamy Mushroom Risotto is a comforting and elegant dish that’s perfect for cosy dinners or special occasions.
Savoury mushrooms sautéed with garlic, onion, and fresh thyme create a rich, earthy base, while Arborio rice slowly absorbs a flavourful broth and a splash of white wine, resulting in a luscious, creamy texture.
Finished with grated Parmesan and fresh parsley, each bite is indulgent yet simple.
Serves four
This risotto is both satisfying and versatile, easy enough for a weeknight meal but impressive enough for guests.
Warm, aromatic, and deeply flavourful, it’s a timeless recipe that brings comfort and elegance to the table.
Ingredients
• 8 cups Chicken or vegetable broth
• 1 Tbsp Extra virgin olive oil
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 500g white mushrooms, sliced
• 1 tsp fresh thyme
• 2 cups Arborio rice
• ½ cup White wine
• 1 cup Parmesan, grated
• 2 Tbsp Fresh parsley, chopped
Instructions
1. In a medium saucepan, bring chicken broth to a simmer over medium heat, then reduce to low.
2. In a large pot, heat oil over medium heat. Sauté the onion, stirring often, until translucent. Add one tablespoon of butter, garlic, mushrooms, and thyme. Cook until the mushrooms are soft and golden, then season with salt and pepper to taste. Remove the mixture from the pot.
3. Melt the remaining tablespoon of butter in the pot and add the arborio rice, stirring quickly to coat. Cook for about 2 minutes until the rice smells slightly toasty, then stir in the wine and cook until mostly absorbed.
4. Add 1 cup of hot broth with a ladle, stirring often until the liquid is mostly absorbed. Continue adding the broth, 1 cup at a time, allowing the rice to absorb each addition before adding more. Stir frequently, cooking until the risotto is creamy and al dente (you may not need all the broth).
5. Return the mushroom mixture to the pot with the risotto.
6. Stir in Parmesan cheese, then garnish with parsley. Serve hot and enjoy!
