Easy Mushroom and Thyme Risotto

Easy mushroom and thyme risotto… absolutely packed to the brim with earthy, wholesome mushrooms and just fancy enough for date night but simple enough for midweek too. Full of mushroomy flavour and loaded with good for you vitamin D. The perfect antidote for the winter blues.

Follow my quick and simple risotto cooking method below!

We didn’t grow up eating risotto, I don’t think I ever tried it until I was in my twenties and OH MY, I was immediately hooked. I consider risotto to be the ultimate comfort food, second only to anything with mashed potato…

This is the first mushroom risotto recipe I ever made and after a few tweaks, it was perfect IMO! If you like risotto and you the flavour of mushroom, you can’t really go wrong with this one.

How to make our easy mushroom and thyme risotto

First, gather your ingredients:

• 150g arborio rice or carnoroli
• Half white onion finely chopped
• 4 cloves garlic finely chopped
• 125 ml white wine
• 600 ml chicken or veggie stock (I prefer chicken in this recipe)
• 1 tbsp Olive Oil
• 300g portabellini mushrooms (sub portobellos if needed)
• 200g chestnut mushrooms
• Few sprigs fresh thyme
• Parmesan To Serve
• Salt & Pepper To Season

Now to prepare the risotto:

• You’re going to start by frying your mushrooms. First get the pan hot, add a dash of oil followed by about half of your mushrooms. Let them caramelise for about a minute before turning and cook for another minute. Remove from the pan and repeat with the 2nd batch. Set aside for later.

• Using the same pan, add some fresh oil followed by the onion and garlic. Allow these to simmer for a couple of minutes on medium/low until soft and the onions have turned translucent.

• Add the risotto rice and stir well, allow to cook for a moment.

• Next, pour in the white wine, then stir and allow to simmer until the wine is absorbed/evaporated.

• Now, one cup at a time, add the stock, stirring every couple of minutes to prevent sticking and encourage break down of starches in rice.

• Add and stir through the thyme one your last ladle/cup-full of stock.

• One the rice is cooked, stir through two thirds of your mushrooms.

• Season to taste.

• Serve with the remaining mushrooms on top and parmesan!

Tips, Tricks and Q&A!

Why fry the mushrooms separately? It’s important to add mushrooms to a hot pan so that you can get good caramelisation and flavour. If not cooked separately, they’ll taste different and can go a bit soggy.

Don’t rush this step and be tempted to add before the pan is hot.

My mushrooms are soggy / watery? The pan wasn’t hot enough – mushrooms release water when they’re allowed to heat slowly.

I can’t find chestnut mushrooms or portabellini, what should I do? Use anything you can find! Preferably something with strong nutty flavours to give the dish oomph. But really, any of your favourite mushrooms will do in this.

Looking for other hearty dishes? Why not try our:

Easy one pot spiced carrot and lentil soup

Baked stuffed pesto & ricotta shells

If you make this easy mushroom and thyme risotto, be sure to tag me on Instagram and Pinterest!