Mushroom and Thyme Risotto

  • Mushroom and Thyme Risotto
Ranked: 95th

Rated 4.94 out of 5 based on 17 votes

Ingredients

  • 150 g button mushrooms, sliced
  • 150 g brown mushrooms, sliced
  • 1 x brown onion diced
  • 2 x garlic cloves,chopped
  • 8 x cherry tomatoes
  • 1 tspn thyme leaves
  • 1 Tbls rice bran oil
  • 5 cups salt reduced vegetable stock
  • 1/4 cup parmesan cheese, grated
  • 250 ml reduced fat milk
  • 1 1/2 cup arborio rice

Method

1. Preheat oven to 180 degrees Celsius. Place tomatoes on a lined baking tray. Drizzle over 1 tbs. olive oil. Roast for 5-10 minutes or until softened slightly. Cut tomatoes in half. Set aside.

2. Meanwhile, heat olive oil in a heavy base frying pan over medium heat. Cook onion, garlic and thyme until soft. Add mushrooms and rice. Cook for 1 minute, stirring occasionally. Pour in 1/2 cup stock and simmer on low heat, stirring gently until absorbed. Repeat with remaining stock 1/2 cup at a time. When all stock has been absorbed, add milk and continue stirring over low heat for 3-5 minutes or until the rice is tender. Stir in the Parmesan cheese and tomatoes.

3. Divide risotto between bowls, top with shaved Parmesan cheese and pepper. Garnish with basil leaves. Serve immediately.

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  • Sarah there is no mention fo rice or milk quantities in the ingredients?

    Reply

    by Helen Minns on 12/01/2013, 08:49
    Helen Minns
    • Thanks, Helen. It’s typo. I will fix it soon. My computer is playing up. :)

      Reply

      by Sarah Lewis on 12/01/2013, 09:12
      Sarah Lewis
  • Beautiful….

    Reply

    by Colleen Sowa on 14/01/2013, 09:27
    Colleen Sowa
  • Love risotto and this looks amazing!!

    Reply

    by Debbie Reid on 14/01/2013, 09:35
    Debbie Reid
  • This looks and sounds Incredible!!!!!!

    Reply

    by Peggy Calhoun on 14/01/2013, 09:44
    Peggy Calhoun
  • The risotto was really delicious!

    Reply

    by Dioscoro Soriano on 14/01/2013, 10:23
    Dioscoro Soriano
  • This is an amazing recipe! Comfort food at It’s best

    Reply

    by Valonda Seward on 14/01/2013, 10:40
    Valonda Seward
  • I love this recipe !! yummmyyyy!!!

    Reply

    by Daniela Cirillo on 14/01/2013, 10:57
    Daniela Cirillo
  • sounds so delicious!

    Reply

    by Naylet CookingMama on 14/01/2013, 11:13
    Naylet CookingMama
  • Looks and Sounds So Delicious!! Love All These Yummy Flavors :-)

    Reply

    by Brenda Watts on 14/01/2013, 15:42
    Brenda Watts
  • Wow! Looks delicious!

    Reply

    by Jeanette Nelson on 14/01/2013, 23:03
    Jeanette Nelson
  • Deeeeeliiiissssssshhhhhhhhh! :)

    Reply

    by Wendy Whipple Rusch on 15/01/2013, 00:51
    Wendy Whipple Rusch
  • Great to hear! Looking forward to your feedback. :)

    Reply

    by Sarah Lewis on 16/01/2013, 18:57
    Sarah Lewis
    • Thanks for your feedback, Gillian. I’m glad you liked it! :)

      Reply

      by Sarah Lewis on 17/01/2013, 10:05
      Sarah Lewis
  • Great recipe, sis! Yummy :)

    Reply

    by Rhodora Soriano on 22/01/2013, 14:34
    Rhodora Soriano
  • Delicious!!

    Reply

    by Cuc Tran on 29/01/2013, 19:04
    Cuc Tran
  • So simple and delicious!

    Reply

    by Emily Jusi on 02/02/2013, 15:06
    Emily Jusi
  • The best risottos are the ones with few ingredients so you can taste the different flavors, as you have done here.
    Interesting use of milk in the recipe. I am going to have to try it.
    Being half Italian and having cooked in Italy, I have never seen it before.

    Reply

    by Adam D'Sylva on 03/02/2013, 15:24
    Adam D'Sylva
    • Thank you for your inspiring comment. I’m very interested to hear your feedback.

      Reply

      by Sarah Lewis on 03/02/2013, 16:19
      Sarah Lewis
  • Looks yummy Sarah!

    Reply

    by Peggi Weaver Tebben on 09/02/2013, 03:21
    Peggi Weaver Tebben
    • Thanks, Peggi! :)

      Reply

      by Sarah Lewis on 09/02/2013, 09:58
      Sarah Lewis
  • Looks nice! Can’t wait to try it!

    Reply

    by Janette Barlow on 13/02/2013, 13:27
    Janette Barlow
  • Definitely the best risotto I’ve ever tasted!!!

    Reply

    by Nathan Segaloff on 20/05/2013, 20:12
    Nathan Segaloff
  • yum

    Reply

    by Linda Bullard on 20/05/2013, 21:53
    Linda Bullard