Herbed Mushroom Risotto
Servings
4-6
Ready In:
30 min
Good For:
Dinner
About this Recipe
Rich and creamy, this Herb Mushroom Risotto dish is simple to make and ready in 30 minutes, making it the perfect meal for a weeknight dinner.
- 2 Tbsp. Olive Oil
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 250g Mushrooms, sliced
- 2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 4 cups Vegetable Broth
- 1 tsp. Dried Thyme
- 1 tsp. Dried Rosemary
- 1/2 cup Grated Parmesan Cheese
- Salt and Pepper, to taste
- Fresh Parsley, for garnish
Step 1
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until they are softened and fragrant, about 2-3 minutes.
Step 2
Add the sliced mushrooms to the pan and cook until they have released their moisture and start to brown, approximately 5 minutes.
Step 3
Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is coated with oil.
Step 4
Pour in the white wine and stir until it has been fully absorbed by the rice.
Step 5
Add the vegetable broth, 1 cup at a time, stirring frequently. Allow the rice to absorb each cup of broth before adding the next. This process should take about 20-25 minutes.
Step 6
Once the rice is cooked al dente, stir in the dried thyme, dried rosemary, salt, and papper. Adjust the seasoning according to taste.
Step 7
Remove the pan from heat and stir in the grated Parmesan cheese. Let the risotto rest for a few minutes to allow the flavors to meld.
Step 8
Serve the herbed mushroom risotto in individual bowls or plates, garnished with fresh parsley.
More Recipes
RASPBERRY COCONUT PANCAKES
30 minutes
Honey Glazed Roasted Chicken with Herb Potatoes
1 Hour
Strawberry Coconut Bliss Shake
15-30 Minutes