Creamy Mushroom Risotto

Creamy Arborio rice cooked with sautéed mushrooms, garlic, Parmesan, and herbs for a rich and comforting Italian-inspired meal.

Ingredients

Prep Time: 10 mins Cook Time: 30 mins Servings: 4

  • 1½ cups Arborio rice
  • 250g mushrooms, sliced
  • 4 cups vegetable or chicken broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • ½ tsp dried thyme
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. Heat olive oil and 1 tbsp butter in a large pan.
  3. Add mushrooms and cook until golden. Remove and set aside.
  4. Add the remaining butter and chopped onion to the pan. Cook until softened.
  5. Add garlic and Arborio rice. Stir for 1–2 minutes.
  6. Add a ladleful of warm broth and stir until absorbed.
  7. Continue adding broth gradually, stirring frequently, until the rice becomes creamy and tender.
  8. Stir in the cooked mushrooms, Parmesan, and thyme.
  9. Season with salt and black pepper.
  10. Garnish with fresh parsley and serve immediately.
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