Description
A creamy and flavorful mushroom and thyme risotto topped with parmesan shavings. Perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1/2 cup white wine
- 1/4 cup parmesan cheese, shaved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until translucent.
- Add mushrooms and thyme, cook until mushrooms are soft.
- Stir in Arborio rice and toast for 1-2 minutes.
- Pour in white wine and cook until absorbed.
- Add vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until rice is creamy and tender (about 20 minutes).
- Season with salt and pepper to taste.
- Serve hot, topped with parmesan shavings.
Notes
- Use warm broth for even cooking.
- Stir often to prevent sticking.
- Adjust broth quantity if needed for desired consistency.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: mushroom risotto, thyme risotto, parmesan risotto, creamy risotto, Italian rice dish