Name: Cheesy Mushroom Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3
Ingredients: 2 tbsp Olive Oil, divided; 1 lb White button mushrooms, sliced; 1 Large shallot, diced; ¾ cup Arborio rice; ¼ cup Dry white wine; 3 cups Vegetable or mushroom stock; 2 tbsp Butter; 1 tbsp Fresh thyme, chopped (plus more for garnish); 2 oz Parmesan cheese, grated (plus more for garnish); Salt, to taste; Black pepper, to taste

AuthorPescetarianPlate

RatingDifficultyIntermediate

Savory, mushroomy, cheesy risotto...vegetarian comfort food at its best!

Yields3 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

2 tbsp Olive Oil, divided

1 lb White button mushrooms, sliced

1 Large shallot, diced

¾ cup Arborio rice

¼ cup Dry white wine

3 cups Vegetable or mushroom stock

2 tbsp Butter

1 tbsp Fresh thyme, chopped (plus more for garnish)

2 oz Parmesan cheese, grated (plus more for garnish)

Salt, to taste

Black pepper, to taste

In a large pot, heat 1T of oil over medium heat.

Add sliced mushrooms and cook until tender.

Set mushrooms aside in a bowl, along with any liquid that may have come out while cooking. Season with salt and pepper to taste.

Add remaining tablespoon of oil to the pot, along with shallot. Cook shallot until just beginning to get translucent.

Add arborio rice to pot. Cook, stirring frequently, until the rice is toasted. It should take on a golden color and change from mostly clear to mostly opaque.

Add wine to pot and stir frequently until the wine has absorbed.

Add 1/2 cup of stock and stir frequently until the stock has absorbed. Repeat this process until all of the stock has been used. Note: This process will be quicker if the stock is kept at a warm temperature.

Add mushrooms with their juices to the pot. Stir frequently until juices have absorbed.

Stir in butter, parmesan, and fresh thyme. Season with salt and pepper to taste.

Garnish with additional parmesan and thyme. Enjoy!

CategoryMainsDietVegetarian

Ingredients