Description

This creamy Mushroom Risotto is a rich and elegant vegetarian main dish featuring a harmonious blend of sautéed mixed mushrooms, aromatic fresh thyme, and Parmesan cheese. Cooked slowly to achieve a perfectly creamy texture with tender Arborio rice, it’s enhanced with dry white wine and garnished with fresh parsley for a comforting, flavorful meal.

Ingredients

Scale

Mushrooms and Seasoning

4 tablespoons extra-virgin olive oil
1½ pounds mixed mushrooms, chopped
¾ teaspoon sea salt, divided
Freshly ground black pepper, to taste

Base and Aromatics

1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves

Risotto and Liquids

1½ cups uncooked Arborio rice, rinsed
⅔ cup dry white wine
5 cups warmed vegetable broth
½ cup grated pecorino or Parmesan cheese, plus more for serving

Garnish

Chopped fresh parsley

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Instructions

Sauté Mushrooms: Heat 2 tablespoons of olive oil in a Dutch oven or large deep skillet over medium heat. Add the chopped mushrooms, ½ teaspoon sea salt, and several grinds of black pepper; toss to coat evenly. Cook, stirring only occasionally, for about 8 minutes until mushrooms are soft and browned. Remove mushrooms from the pan and set aside. Cook in batches if necessary to avoid overcrowding.
Cook Aromatics: Wipe out the pan and return it to heat. Add remaining 2 tablespoons olive oil, chopped onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes until the onion is softened and translucent. Stir in finely chopped garlic, fresh thyme leaves, and rinsed Arborio rice. Let the rice cook for 1 minute to toast slightly.
Add Wine: Pour in the dry white wine and stir continuously. Cook for 1 to 3 minutes until the wine has mostly evaporated and the rice has absorbed it.
Incorporate Broth Gradually: Add the warmed vegetable broth ¾ cup at a time, stirring constantly. Allow each addition of broth to be absorbed fully before adding the next. This slow addition helps release the rice’s starch, creating a creamy texture.
Mix Mushrooms and Finish Cooking: When adding the final portion of broth, fold in two-thirds of the sautéed mushrooms into the risotto. Continue cooking until the risotto is creamy and the rice is tender but still has a slight al dente bite.
Stir in Cheese and Season: Remove risotto from heat and stir in the grated pecorino or Parmesan cheese. Adjust seasoning with salt and pepper to taste.
Serve: Plate the risotto topped with the remaining sautéed mushrooms. Garnish with chopped fresh parsley and additional grated cheese if desired. Serve immediately for best texture and flavor.

Notes

This mushroom risotto is a perfect vegetarian main course that is both rich and creamy.
Using dry white wine adds depth and acidity to balance the creaminess.
Stirring constantly while adding broth helps develop the creamy texture characteristic of classic risotto.
Fresh thyme adds a wonderful aromatic herbal note.
Use warm broth to maintain cooking temperature and blend flavors better.
For a non-vegetarian version, you can substitute vegetable broth with chicken broth if desired.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 10 mg