Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: 1.5 L Chicken broth; 454 g Assorted mushrooms, sliced; 2 Shallots, chopped; 2 tbsp Butter; 315 g (1+½ c) Arborio rice; 2 Garlic cloves, chopped; 2 tbsp Fresh thyme; ½ c White wine; 60 g (¾ c) Grated parmesan; 10 Asparagus, grilled and chopped; ½ c Frozen peas; Lime juice

A creamy and comforting risotto made with assorted mushrooms for a uniquely earthy flavor.

Arborio rice, slowly cooked with chicken broth and fresh thyme, absorbs all the rich and delicate flavors.

White wine adds a touch of acidity, while grated parmesan and grilled asparagus elevate this refined dish.

🥄 10 min. 🔥 35 min. 🍽️ 4 to 6 servings

Steps

Preparation

1. In a saucepan, bring the to a boil, then keep warm.

2. In a large skillet over medium-high heat, soften the in a bit of olive oil. Season with salt and pepper, then set aside.

3. In the same skillet, over medium-high heat, brown the in .

4. Add the , , and . Cook for 2 minutes, stirring to coat the rice well.

5. Add the and let reduce until it has evaporated.

6. Add just enough broth to cover the rice. Stirring continuously, add more broth as it gets absorbed, for about 25 minutes.

7. Add the , reserved mushrooms, , and . Mix well.

8. Serve hot with plenty of .

Mushroom Risotto

Ingredients

Base

Garnishes

Steps

Preparation