Garlic Mushroom Risotto with Thyme

Name: Garlic Mushroom Risotto with Thyme
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 1 1/2 cups arborio rice; 12 oz mushrooms, chopped; 4 cloves garlic, minced; 1 yellow onion, finely diced; 2 tbsp olive oil; 2 tbsp butter; 1/2 cup dry white wine; 5 cups vegetable broth, warm; 1/2 cup Parmesan cheese, grated; 1 tsp fresh thyme leaves; 1 tsp salt; 1/2 tsp black pepper

Made with: Garlic, Mushroom

Creamy risotto layered with deep mushroom flavor and aromatic garlic, finished with thyme and Parmesan. It’s a comforting dinner that rewards a little stirring with big flavor.

Prep15 min

Cook35 min

Serves4

LevelMedium

Contains DairyVegetarian

Ingredients

arborio rice1 1/2 cups
mushrooms, chopped12 oz
garlic, minced4 cloves
yellow onion, finely diced1
olive oil2 tbsp
butter2 tbsp
dry white wine1/2 cup
vegetable broth, warm5 cups
Parmesan cheese, grated1/2 cup
fresh thyme leaves1 tsp
salt1 tsp
black pepper1/2 tsp

Substitutions

Parmesan cheese → nutritional yeast
butter → olive oil
dry white wine → extra broth with a splash of lemon juice

Instructions

1Warm the broth in a saucepan and keep it at a gentle simmer.
2In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Cook the onion and mushrooms until softened and lightly browned, about 8 minutes.
3Add the garlic and cook for 30 seconds. Stir in the rice and cook for 1 minute to coat.
4Add the wine and stir until absorbed. Add the warm broth one ladle at a time, stirring often and allowing each addition to absorb before adding the next.
5Continue until the rice is creamy and tender, 20 to 25 minutes. Stir in Parmesan, thyme, salt, and pepper. Serve immediately.

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