Get ready for cries of "More please!" With warming winter dishes like these, weeknights are looking (and tasting) good.
- Place stock and thyme sprigs in a saucepan over medium-high heat. Cover with a lid. Bring to the boil. Reduce heat to low.
- Meanwhile, melt butter in a large saucepan over high heat. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a bowl. Cover to keep warm.
- Add oil to the pan. Heat over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute or until rice is well coated.
- Reduce heat to low. Add 1/3 cup hot stock to rice. Cook, stirring, until liquid is absorbed. Repeat with remaining stock, 1/3 cup at a time, allowing liquid to be absorbed before each addition. Add 1/2 the mushroom mixture to rice mixture with the last 1/3 cup stock. Cook for 3 to 4 minutes until rice is tender and creamy.
- Remove and discard thyme sprigs. Stir in parmesan. Divide risotto among bowls. Top with remaining mushroom mixture and sprinkle with thyme. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set