Creamy Parmesan Risotto with Roasted Thyme Mushrooms

Sharing this easy Creamy Parmesan Risotto with Roasted Thyme Mushroom on this meatless Monday!. This simple parmesan risotto is made in under an hour and is a great way to use pantry staples and lots of mushrooms. It’s creamy, garlicky, swirled with parmesan cheese, and finished with Roasted Thyme Mushrooms. Perfect cozy dinner any night of the week. If you are ever at a loss for what to make for an impromptu dinner party or just a random night, especially if there will be vegetarians at the table, consider this luxurious risotto.

Here are the step by step details:

This recipe comes together using ingredients that you more than likely already have—garlic, shallots, chicken stock, thyme, arborio rice, mushrooms, butter , salt and pepper.

Start with the Risotto, it’s simple and easy and very straight forward. before even touching the risotto, you’re going to simmer the stock in a large saucepan and keep warm over low heat. You absolutely have to use warm stock when making this recipe. Adding cold stock to a hot pan will cool everything down and mess up the cooking process. Keep the stock at a simmer in a separate pan so everything stays hot and cooks evenly.

Next, you heat oil in a Dutch over over medium heat, then add the garlic, shallots, half of the butter and thyme. Add the rice, let that get a little toasted, then sir in some dry white wine. If you don’t like to cook with wine, use an equal amount of apple juice (1:1 ratio). Once the wine has cooked into the rice, add chicken stock 1/2 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next oh and and be sure to season everything with salt and pepper to your taste.

Once the risotto has cooked add the rest of the butter and parmesan cheese.

Now moving on to the roasted mushrooms. You’re going to slice the mushrooms and place them on a baking sheet. Next, make a butter sauce on the stove using butter, thyme, olive oil, garlic, salt and pepper, then you pour the sauce over the mushrooms, making sure they’re all coated before transferring the mushrooms to the oven.

To finish off this dish, divide the risotto into bowls then top it off with the roasted mushrooms, more cheese (because, duh) pepper, flaky sea salt and herbs. If you have leftover sauce from the mushrooms, make sure you pour that over the risotto as well!

If you make this recipe , be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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Creamy Parmesan Risotto with Roasted Thyme Mushrooms

Yield: 4

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

Risotto

• 6 cups low-sodium chicken stock, or vegetable stock
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 3-4 tablespoons unsalted butter
• 4-6 cloves garlic, minced
• 2 teaspoon fresh thyme, finely chopped
• salt and pepper, to taste
• 1 ½ cups arborio rice
• ½ cup white wine
• 1 1/2 cups grated parmesan cheese, plus more for serving

Roasted Thyme Mushrooms

• 8-10 oz King Trumpet Mushrooms, sliced
• 8 oz Oyster Mushrooms. sliced
• 5 tablespoons unsalted butter
• Salt, to taste
• Pepper, to taste
• 3 tablespoons fresh thyme
• 2 garlic cloves, smashed then sliced
• 3 teaspoons olive oil

Instructions

1. In a medium saucepan, warm the broth over low heat. Place aside until ready to use.
2. Heat the olive oil in a wide pot over medium heat. Once the oil begins to shimmer, add the shallots and cook, stirring frequently, until translucent.
3. Add 2 tablespoons of the butter, the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
4. Add the rice and stir until fully coated, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
6. While the risotto cooks, make the Mushrooms. Preheat the oven to 400. Place the mushrooms on a sheet pan. drizzle with the olive oil. Meanwhile, heat the butter and 2 teaspoons of olive oil in a large oven safe skillet over medium heat. When the butter has melted, Add the garlic and thyme, cook until the garlic is fragrant, about 1 minute. Remove from the pan and pour the butter over the mushrooms, make sure they're fully coated. Place in the oven and roast for 20 minutes, tossing halfway.
7. Once the rice is al dente, remove from the heat. Add the Parmesan, the rest of the butter and stir to combine.If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and season with salt.
8. Top with the Roasted Mushrooms,parmesan, flaky sea salt and pepper.
9. Enjoy!

Nutrition Facts

Calories

654.22

Fat (grams)

45.57

Sat. Fat (grams)

22.51

Carbs (grams)

38.05

Fiber (grams)

2.72

Net carbs

35.33

Sugar (grams)

3.95

Protein (grams)

20.69

Sodium (milligrams)

1913.06

Cholesterol (grams)

97.10

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