Garlic Herb Mushroom Risotto

Creamy stovetop mushroom risotto with garlic, thyme, Parmesan, and butter. Slowly cooked with warm broth, it is a comforting vegetarian main dish.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces cremini mushrooms
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 small yellow onion
• 3 cloves garlic
• 1.5 cups arborio rice
• 5 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup parmesan cheese

Cooking instructions

1. Warm the vegetable broth in a saucepan over low heat; keep it hot but do not boil. (about 5 min) — Low
2. Melt 1 tablespoon butter with the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their moisture has evaporated, about 7 to 9 minutes. Season with a pinch of salt and transfer to a plate. (about 9 min) — Medium-high
3. Melt 2 tablespoons butter in the same skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and thyme and cook for 30 seconds. (about 4 min) — Medium
4. Stir in the arborio rice and cook until the grains are coated and lightly toasted, about 2 minutes. (about 2 min) — Medium
5. Add 1 cup of hot broth and stir until nearly absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and waiting until mostly absorbed before each addition, until the rice is creamy and tender with a slight bite, about 20 to 24 minutes. (about 24 min) — Medium-low
6. Remove the skillet from the heat. Stir in the browned mushrooms, remaining 1 tablespoon butter, and Parmesan. Season with the remaining salt and black pepper, then let stand for 2 minutes before serving. (about 2 min) — Off heat