Mixed mushroom and thyme risotto

Recipes / Vegetarian

Get ready for cries of "More please!" With warming winter dishes like these, weeknights are looking (and tasting) good.

Recipe «Mixed mushroom and thyme risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1.25 litres Massel vegetable liquid stock, 2 fresh thyme sprigs, 30g butter, 100g portobello mushrooms, sliced, 100g button mushrooms, sliced , 1 tbsp olive oil, 1 brown onion, halved, thinly sliced, 2 garlic cloves, crushed , 2 cups arborio rice, 1/3 cup grated vegetarian hard cheese or parmesan, Extra thyme sprigs and leaves, to serve.

Ingredients:

  • 1.25 litres Massel vegetable liquid stock 
  • 2 fresh thyme sprigs 
  • 30g butter 
  • 100g portobello mushrooms, sliced 
  • 100g button mushrooms, sliced 
  • 1 tbsp olive oil 
  • 1 brown onion, halved, thinly sliced 
  • 2 garlic cloves, crushed 
  • 2 cups arborio rice 
  • 1/3 cup grated vegetarian hard cheese or parmesan 
  • Extra thyme sprigs and leaves, to serve 

Instructions

  1. Place stock and thyme sprigs in a saucepan over medium-high heat. Cover with a lid. Bring to the boil. Reduce heat to low.
  2. 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.
  3. 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.
  4. 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.
  5. Remove and discard thyme sprigs. Stir in parmesan. Divide risotto among bowls. Top with remaining mushroom mixture and sprinkle with thyme. Serve.