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Creamy Mushroom & Thyme Risotto with Parmesan

Creamy Mushroom & Thyme Risotto with Parmesan

Serves: 4 Prep: 15 mins Cook: 35 mins Total: 50 mins

A rich and comforting Italian-style risotto made with earthy mushrooms, fragrant thyme, and finished with parmesan for a creamy, luxurious texture.



 

Ingredients

For the Risotto

  • 300g arborio risotto rice
  • 1 tbsp olive oil
  • 30g butter
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 300g mushrooms (chestnut, button, or mixed), sliced
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 150ml dry white wine
  • 1 litre hot vegetable stock
  • 50g grated parmesan

To Finish

  • Extra butter (optional, for richness)
  • Black pepper, to taste

Pairings & Extras (Recommended)

  • Garlic bread or focaccia
  • Simple green salad with lemon dressing
  • Roasted asparagus or tenderstem broccoli
  • Crispy mushrooms or pancetta (optional topping)
  • Truffle oil (few drops, optional)

Instructions

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Sauté the Base

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  1. Step 1

    Heat olive oil and butter in a wide pan over medium heat

  2. Step 2

    Add onion and cook 5–7 minutes until soft, not coloured

  3. Step 3

    Stir in garlic and cook 30 seconds

Cook the Mushrooms

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  1. Step 4

    Add mushrooms and thyme

  2. Step 5

    Cook until softened and lightly golden, releasing their moisture

Toast the Rice

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  1. Step 6

    Stir in arborio rice and cook 1–2 minutes until edges turn translucent

Deglaze

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  1. Step 7

    Pour in white wine and stir until fully absorbed

Build the Risotto

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  1. Step 8

    Add hot stock one ladle at a time, stirring gently

  2. Step 9

    Allow each addition to absorb before adding the next

  3. Step 10

    Continue for 18–22 minutes until rice is creamy but with a slight bite

Finish Creamy

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  1. Step 11

    Remove from heat

  2. Step 12

    Stir in parmesan and a knob of butter if using

  3. Step 13

    Season with black pepper

Rest & Serve

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  1. Step 14

    Cover and rest for 2 minutes

  2. Step 15

    Serve loose and glossy, not stiff

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