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Italian
Easy
Main Course
Creamy Mushroom Risotto With Thyme – Easy One-Pan Recipe
Mushroom Risotto
45 mins
Cooking Time
Easy
Difficulty
12
Ingredients
Veg
Diet
Mushroom Risotto is one of those comforting Italian dishes that never fails to impress. Rich, creamy, and full of earthy flavours, it’s perfect for cosy weeknight dinners or a special meal for guests. To make this dish, you just need a handful of ingredients like arborio rice, fresh mushrooms, garlic, and thyme to create a luxurious, velvety texture that melts in your mouth.
This recipe is all about making a creamy mushroom risotto in one pan, so it’s easy even for beginners. The rice cooks slowly with hot stock, soaking up flavour and releasing starch that gives the dish its creamy texture. Mushrooms are cooked in butter with garlic and thyme, adding a rich, earthy taste that blends perfectly with the tender rice. Finished with freshly grated Parmesan and a sprinkle of chopped chives or parsley, this dish not only tastes amazing but also looks inviting on the plate.
It’s a dish that stands beautifully on its own, offering comfort in every bite. Any leftovers can be stored in the fridge for a day or two and warmed gently with a splash of hot water to loosen the mixture if needed. With just a bit of patience, you’ll have a risotto that feels special, yet simple enough to enjoy anytime.
Ingredients
UNITSIngredients
3 tbspButter
1 cloveGarlic, finely diced
1 tspThyme leaves, fresh or dried
300 gmMushrooms (oyster, shiitake, swiss brown), roughly sliced
2 s or ½ onionShallots or yellow onion, finely diced
60 mLWhite wine
125 gArborio rice
1Vegetable stock cube
625 mLBoiled water
50 gParmesan cheese, grated
to tasteSalt and pepper
as neededFresh chopped parsley, for garnish
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Yes! You can use a mix of mushrooms like oyster, shiitake, cremini, or button mushrooms. Mixing varieties gives the risotto extra depth of flavour.
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