This delicious Creamy Mushroom Parmesan Risotto is ultimately the classic Italian comfort dish. It has all the flavours you expect of a restaurant-style risotto.
Risotto to some people can be a little scary to make. Let me assure you, It is super simple and easy to cook in your own kitchen. Your family will want you to make this time and time again. Not only is the creamy mushroom parmesan risotto packed full of flavour, It’s a great vegetarian dish for the whole family to enjoy too.
Mushroom & Parmesan Risotto
Cuisine: Italian4
servings5
minutes25
minutesIngredients
8 cups 8 vegetable stock
2 Tbsp 2 olive oil
200 g 200 mushrooms thinly sliced
2 2 garlic cloves minced
1 1 brown onion, diced
2 cups 2 Arborio rice
3/4 cup 3/4 dry white wine
1 Tbsp 1 lemon juice
3 3 sprigs of fresh thym
4 Tbsp 4 butter
1/2 cup 1/2 freshly grated Parmesan cheese
2 Tbsp 2 fresh parsley finely chopped
salt and pepper to taste
Directions
- Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
- Heat the oil in a large saucepan over medium-high heat. Saute the onions, garlic and thyme, for 2 mins or until tender.
- Stir in the rice until well coated.
- Stir in the wine and cook for 3 min or until wine has evaporated. Add the stock and gently stir for 20 mins or until stock is absorbed.
- Add the mushrooms, thyme leaves and discard the stems. Cook for 2 mins.
- Remove the risotto from the heat and add the butter and parmesan.
- Stir in the parsley and lemon juice, then season with salt and pepper or to taste.
- Serve and Enjoy!
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