Easy Mushroom & Thyme Risotto
Earthy, wholesome and herby risotto with mushrooms
Ingredients
- 150 g risotto rice arborio or carnoroli
- Half white onion finely chopped
- 4 cloves garlic finely chopped
- 125 ml white wine
- 600 ml chicken stock (or veggie stock)
- 1 tbsp olive oil
- 300 g portabellini mushrooms
- 200 g chestnut mushrooms
- Few springs fresh thyme
- parmesan to serve
- salt & pepper to season
Instructions
- 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 on 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!
Notes
Calorie information provided is an estimate