Mushroom Thyme Risotto Recipe

Name: Mushroom Thyme Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1 tablespoon butter; 8 ounces baby portabella mushrooms, sliced; 1 tablespoon olive oil; 1/2 cup onion, chopped; 2 garlic cloves, minced; 1 1/4 cups arborio rice; 1/2 cup dry white wine; 1/4 cup parmesan cheese, grated; 2 fresh thyme sprigs; pepper; chives, chopped (optional)

Servings: persons

4 cups chicken broth
1 tablespoon butter
8 ounces baby portabella mushrooms, sliced
1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups arborio rice
1/2 cup dry white wine
1/4 cup parmesan cheese, grated
2 fresh thyme sprigs
pepper
chives, chopped (optional)

1
Heat chicken broth to a boil, reduce to simmer, and keep hot.
2
In a separate pan, melt butter and saute mushrooms until soft.
3
Add olive oil to pan and saute onions for 4 minutes.
4
Add garlic and cook for 1 minute.
5
Add rice to pan and cook for about 2 minutes.
6
Stir in wine. Cook and stir until liquid is absorbed.
7
Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
8
Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
9
Season with pepper, sprinkle with chives, and serve.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups chicken broth, 1 tablespoon butter, 8 ounces baby portabella mushrooms, sliced, 1 tablespoon olive oil, and more.

Yes, Mushroom Thyme Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Thyme Risotto

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