Red Wine, Thyme & Mushroom Risotto Recipe

Name: Red Wine, Thyme & Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 1 clove Garlic, Minced; 1/2 whole Large Yellow Onion, Diced; 12 ounces, weight Baby Portobello Mushrooms Sliced; 1 pinch Salt And Pepper, to taste; 8 sprigs Fresh Thyme, Plus Extra For Garnish; 2 cups Arborio Rice; 1 cup Red Wine (I Used A Cabernet Sauvignon); 7 cups Chicken Or Vegetable Stock, Divided (you May Not Need All Of It); 1/4 cups Unsalted Butter (can Be Room Temperature Or Chilled); 1/2 cups Shredded Parmesan Cheese

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
1 clove Garlic, Minced
1/2 whole Large Yellow Onion, Diced
12 ounces, weight Baby Portobello Mushrooms Sliced
1 pinch Salt And Pepper, to taste
8 sprigs Fresh Thyme, Plus Extra For Garnish
2 cups Arborio Rice
1 cup Red Wine (I Used A Cabernet Sauvignon)
7 cups Chicken Or Vegetable Stock, Divided (you May Not Need All Of It)
1/4 cups Unsalted Butter (can Be Room Temperature Or Chilled)
1/2 cups Shredded Parmesan Cheese

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Heat olive oil in a large saucepan over medium heat.
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Add garlic and onion and saute until onion is translucent, about 2 minutes.
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Add mushrooms, salt and pepper to the saucepan and saute until soft and reduced, about 5 minutes.
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Pull the thyme leaves off the sprigs and add the leaves into the saucepan.
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Add arborio rice into the saucepan and toast for about a minute, until any liquid is absorbed.
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Add the red wine to the pan and use it to deglaze, scraping any burnt or crispy bits off the bottom of the pan.
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Cook, stirring frequently, until rice has absorbed all of the wine, about 10 minutes.
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Add 1 cup chicken stock and cook, stirring frequently, until rice has absorbed all of the stock.
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Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente.
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Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth.
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When rice is al dente and a thick stock has formed, remove risotto from heat.
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Stir in unsalted butter and Parmesan cheese, stirring continuously until theyve both melted into the risotto.
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Taste again and add seasoning if necessary.
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Top with additional fresh thyme and serve immediately.
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Notes: Risotto takes time and attention to cook properlybe patient and taste often!
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It can take a bit of practice to get the process down, but its definitely worth it!

1291

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 1 clove Garlic, Minced, 1/2 whole Large Yellow Onion, Diced, 12 ounces, weight Baby Portobello Mushrooms Sliced, and more.

Yes, Red Wine, Thyme & Mushroom Risotto falls under the Vegetarian 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.

That's it — enjoy your meal!

Red Wine, Thyme & Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions