Mushroom Risotto

Creamy Italian rice slowly stirred with mushrooms, white wine, and Parmesan — luxurious and deeply savoury.

Cuisine: Continental · Style: Rice Bowl · Protein: Veggies · Total time: 40 minutes · Difficulty: medium · Servings: 3 · Spice: 1/5

Ingredients

• 1.5 cups arborio rice
• 200g mixed mushrooms, sliced
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 4 cups warm vegetable stock
• 2 tbsp butter
• 1/4 cup Parmesan, grated
• 1 tbsp olive oil
• Fresh thyme
• Salt and pepper

Steps

1. Keep stock warm on low heat.
2. Sauté mushrooms in olive oil until golden. Set aside.
3. In the same pan, cook onion and garlic in butter.
4. Add rice, stir 1 minute until translucent at edges.
5. Add wine, stir until absorbed.
6. Add stock one ladle at a time, stirring constantly, until rice is creamy.
7. Fold in mushrooms, Parmesan, and butter.
8. Serve immediately topped with thyme.

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