Mushroom and Thyme Risotto

Name: Mushroom and Thyme Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g mixed mushrooms, sliced; 1 large onion, diced; 3 cloves garlic, minced; 400g arborio or carnaroli rice; 1 cup dry white wine; 1.5L vegetable stock, warmed; 100g butter; 100g parmesan, grated; 1 tsp fresh thyme; 30g dried porcini mushrooms, rehydrated; extra fresh parsley to serve; salt and pepper to taste

A classic British-Italian mushroom risotto, simmered with white wine and finished with plenty of parmesan.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

hard

Cuisine

British

vegetarian

Ingredients

400gmixed mushrooms, sliced

1large onion, diced

3 clovesgarlic, minced

400garborio or carnaroli rice

1 cupdry white wine

1.5Lvegetable stock, warmed

100gbutter

100gparmesan, grated

1 tspfresh thyme

30gdried porcini mushrooms, rehydrated

extra fresh parsleyto serve

salt and pepperto taste

Instructions

Sauté onion and garlic in butter. Add fresh and drained porcini mushrooms.

Add rice. Toast 2 minutes. Add wine. Stir until absorbed.

Add warm stock a ladle at a time, stirring constantly — about 20 minutes.

When rice is al dente, stir in remaining butter, parmesan and thyme. Season.

Serve immediately with parsley.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

390

Protein

15g

Fat

28.3g

Carbs

12.1g

Fiber

1.8g

Sodium

1820mg

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