Italian · Vegetarian · Gluten-free · Nut-free

Creamy Mushroom Risotto

Slowly stirred arborio rice with mixed mushrooms and parmesan.

Ingredients

• • 300 g arborio rice
• • 300 g mushrooms
• • 2 onion
• • 4 cloves garlic
• • 120 ml white wine
• • 800 ml vegetable stock
• • 60 g butter
• • 60 g parmesan
• • 1 tsp thyme

Method

1. 1Sear mushrooms until golden; set aside.
2. 2Soften onion in butter; add rice and toast 2 minutes.
3. 3Add wine, then warm stock a ladle at a time, stirring.
4. 4Fold in mushrooms, butter and parmesan; rest 2 minutes.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.