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Mushroom and Thyme Risotto

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Mushroom and Thyme Risotto is a hearty side or main dish. Shiitake Mushrooms seasoned with lemony Thyme and incorporated with Herbed Goat Cheese make this dish simple, delicious, and bursting with flavor.

Mushroom and Thyme Risotto
Shiitake Mushrooms seasoned with lemony Thyme and incorporated with Herbed Goat Cheese make this dish simple, delicious, and bursting with flavor.

Mushroom and Thyme Risotto Ingredients

Mushroom and Thyme Risotto
Risotto is the perfect complement to roasted Pork Tenderloin.

Making the Mushroom and Thyme Risotto

  1. First, in a Nonstick All-Clad Pot, heat the Olive Oil over medium heat.
  2. Next, add the Arborio Rice and butter, and toast for 1-2 minutes.
  3. Then, add 1 cup of cooking broth to the rice and stir.
  4. Next, bring the liquid to a boil and continuously stir the rice until almost all of the liquid is absorbed.
  5. Then, add the second cup of cooking broth to the rice, season with salt, pepper, and thyme, and stir.
  6. Next, bring the liquid to a boil and continuously stir the rice until almost all of the liquid is absorbed.
  7. Then, add the last cup of cooking broth to the rice, and stir.
  8. Next, once half of the liquid is absorbed, add the sliced mushrooms to the rice. Season with salt, pepper, and thyme, and stir.
  9. Then, when almost all of the liquid is absorbed, break up the Herbed Goat Cheese and stir to combine and melt.
  10. Finally, turn the heat off under the pot, stir the risotto, and serve!

Heat Olive Oil Over Medium Heat and Toast the Rice

Toast the Rice
First, in a Nonstick All-Clad Pot, heat the Olive Oil over medium heat. Next, add the Arborio Rice and butter, and toast for 1-2 minutes.

Add the Butter and the First Cup of Broth

Add the First Cup of Liquid
Then, add 1 cup of cooking broth to the rice and stir. Next, bring the liquid to a boil and continuously stir the rice until almost all of the liquid is absorbed.

Add Another Cup of Broth and Stir

Add the Cooking Liquid
Then, add the second cup of cooking broth to the rice, season with salt, pepper, and thyme, and stir. Next, bring the liquid to a boil and continuously stir the rice until almost all of the liquid is absorbed.

Add the Final Cup of Broth and the Mushrooms

Add the Mushrooms
Then, add the last cup of cooking broth to the rice, and stir. Next, once half of the liquid is absorbed, add the sliced mushrooms to the rice. Season with salt, pepper, and thyme, and stir.

Add the Herbed Goat Cheese

Add the Herbed Goat Cheese
Then, when almost all of the liquid is absorbed, break up the Herbed Goat Cheese and stir to combine and melt.

Stir and Serve Hot

Melting Goat Cheese
Finally, turn the heat off under the pot, stir the risotto, and serve!
Mushroom and Thyme Risotto
Serve the risotto hot!

Ways to Serve the Risotto

Mushroom and Thyme Risotto is a hearty side dish or can be considered a meatless main dish. If you’d like to serve this as a side dish, you can pair it with almost any lean protein, such as Pork Tenderloin or Chicken.

Mushroom and Thyme Risotto
Arborio Rice
Nonstick, All-Clad Pots, and Pans
Mushroom and Thyme Risotto

Mushroom and Thyme Risotto

Yield: 4 Cups
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Mushroom and Thyme Risotto is a hearty side or main dish. Shiitake Mushrooms seasoned with lemony Thyme and incorporated with Herbed Goat Cheese make this dish simple, delicious, and bursting with flavor.

Ingredients

  • 3 c. Chicken, Vegetable, or Beef (Bone) Broth
  • 1 c. Arborio Rice
  • 2-3 tbsp. Unsalted Butter
  • 2 tsp. Olive Oil
  • 2 tbsp. Thyme, Dried or Fresh
  • 2 c. Shiitake Mushrooms, Sliced
  • 1 small package of Herbed Goat Cheese

Instructions

  1. First, in a Nonstick All-Clad Pot, heat the Olive Oil over medium heat.
  2. Next, add the Arborio Rice and toast for 1-2 minutes.
  3. Then, add 1 cup of cooking broth to the rice and stir.
  4. Next, bring the liquid to a boil and continuously stir the rice until almost all of the liquid is absorbed.
  5. Then, add the second cup of cooking broth to the rice, season with salt, pepper, and thyme, and stir.
  6. Next, bring the liquid to a boil and continuously stir the rice until almost all of the liquid is absorbed.
  7. Then, add the last cup of cooking broth to the rice, and stir.
  8. Next, once half of the liquid is absorbed, add the sliced mushrooms to the rice. Season with salt, pepper, and thyme, and stir.
  9. Then, when almost all of the liquid is absorbed, break up the Herbed Goat Cheese and stir to combine and melt.
  10. Finally, turn the heat off under the pot, and serve!

Notes

Cooking Liquids - Vegetable Broth will keep this dish vegetarian friendly. Chicken Bone Broth will keep a lighter flavor in this risotto, and Beef Bone Broth will create a richer flavor. Any of these liquids work, though.

Mushroom and Thyme Risotto is a hearty side dish or can be considered a meatless main dish. If you'd like to serve this as a side dish, you can pair it with almost any lean protein, such as Pork Tenderloin or Chicken.

Nutrition Information:
Yield: 8 Serving Size: 1/2
Amount Per Serving: Calories: 276Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 82mgSodium: 121mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 18g
© Rachel
Category: Side Dishes

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