Mushroom-Thyme Risotto is a rich, creamy dish that brings together the earthy flavors of mushrooms with aromatic thyme, creating a comforting, nutrient-packed meal. Rooted in Italian cuisine, risotto is loved worldwide for its indulgent texture and versatility. This recipe uses short-grain rice, a medley of mushrooms, and fresh thyme to create a dish that’s both elegant and cozy. Ideal for a special occasion or a cozy night in, this risotto offers balanced flavors and wholesome ingredients.
Why You’ll Love This Mushroom-Thyme Risotto Recipe
- Rich in Flavor and Nutrients
Mushrooms provide vitamins, antioxidants, and fiber, enhancing both the flavor and nutritional value of this dish. Thyme adds a warm, subtle aroma, giving depth to the risotto. - Creamy Texture with Comfort Appeal
Slow addition of stock gives risotto its signature creaminess without heavy cream, making it comforting yet light. - Versatile and Customizable
This risotto is adaptable—add vegetables, swap cheeses, or use vegetable stock for a vegetarian version. - Great as a Main or Side Dish
Mushroom-Thyme Risotto can be a satisfying vegetarian main or a flavorful side dish to roasted chicken, steak, or fish.
Mushroom-Thyme Risotto Recipe
Ingredients
For the Risotto
- 2 tablespoons unsalted butter, divided
- 8 ounces fresh cremini mushrooms, sliced
- 1¼ teaspoons Kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 2 cups chopped sweet onion (1 large)
- 1 cup Arborio rice
- 1 cup dry white wine (or vegetable stock)
- 4 cups hot chicken or vegetable stock
- 1 cup shredded sharp white cheddar cheese
- 2 teaspoons minced fresh thyme
For Garnishes (Optional)
- Extra shredded white cheddar
- Fresh thyme
Directions
- Sauté the Mushrooms
Melt 1 tablespoon of butter over medium-high heat in a large saucepan. Add mushrooms and cook undisturbed for 2 minutes to brown. Add ¼ teaspoon salt and ¼ teaspoon pepper, stir, and cook for another minute. Remove mushrooms and set aside. - Start the Risotto Base
Melt the remaining tablespoon of butter over medium-low heat in the same pot. Add chopped onion, remaining salt, and pepper, stirring until softened, about 6 minutes. Add rice and cook, stirring, until it smells nutty, about 3 minutes. - Deglaze with Wine and Gradually Add Stock
Pour in white wine and stir until nearly evaporated. Begin adding hot stock 1 cup at a time, stirring frequently. Allow most liquid to absorb before adding the next cup. Continue until risotto is creamy and rice is tender but slightly firm in the center. - Incorporate Mushrooms and Finish the Risotto
Add reserved mushrooms with the final cup of stock. When mostly absorbed, stir in shredded cheddar cheese and fresh thyme for a creamy, flavorful finish. - Serve and Garnish
Serve immediately, garnishing with extra shredded cheddar and fresh thyme if desired. Enjoy alongside your favorite proteins or on its own.
Cooking Tip: For perfect risotto, stir gently and consistently. This releases starch from the rice, giving risotto its creamy texture without added cream.
Serving and Storage Tips
Serving Suggestions
Pair Mushroom-Thyme Risotto with a simple green salad or roasted vegetables for a balanced meal. For a heartier dinner, serve it with roasted chicken, grilled steak, or pan-seared salmon. A glass of white wine, like Sauvignon Blanc, complements the flavors well.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of stock or water and warm on the stove over low heat, stirring until creamy. Risotto thickens as it cools, so the extra liquid helps restore its original texture.
Variations of Mushroom-Thyme Risotto Recipe
- Vegetarian Mushroom-Thyme Risotto
Use vegetable stock for a delicious vegetarian risotto, and add extra vegetables like spinach or bell peppers. - Low-Carb Cauliflower “Risotto”
Substitute short-grain rice with riced cauliflower for a low-carb option. Adjust cooking times and reduce liquid, as cauliflower absorbs less. - Truffle Mushroom Risotto
For a gourmet touch, drizzle a little truffle oil over the risotto before serving, enhancing the earthy flavor of mushrooms. - Spicy Mushroom-Thyme Risotto
Add red pepper flakes or diced chili peppers for a spicy twist that complements the creamy texture.
FAQs
- Can I make this risotto without wine?
Yes, replace the wine with extra chicken or vegetable stock. Wine adds acidity, but stock is a great alternative. - What’s the best rice for risotto?
Arborio rice is ideal due to its high starch content, creating a creamy texture. Carnaroli or Vialone Nano are excellent alternatives. - Can I use different types of mushrooms?
Absolutely! While cremini mushrooms work well, shiitake, portobello, or a wild mushroom mix add unique flavors. - How do I make this risotto vegan?
Substitute butter with olive oil, use vegetable stock, and replace cheddar with dairy-free cheese or nutritional yeast. - What’s the best way to reheat risotto?
Reheat on the stove with a splash of stock or water, stirring until creamy. Microwave works too, but the stove gives a better texture. - How can I add protein to this dish?
Stir in cooked chicken, shrimp, or crispy chickpeas for added protein that complements the flavors. - Is it possible to freeze risotto?
Risotto is best fresh but can be frozen. Store in an airtight container for up to one month and reheat gently with extra stock. - What’s the secret to creamy risotto?
Consistent stirring and adding hot stock gradually release the rice’s starch, giving a creamy consistency naturally.
Mushroom-Thyme Risotto is a savory, comforting dish offering a creamy, earthy flavor profile, perfect for cozy meals or elegant dinners. This versatile, nutritious recipe combines Italian techniques with the rich taste of mushrooms and fresh thyme. Enjoy it as a main course or a side—it’s a crowd-pleaser that’s easy to customize and enjoy!