Creamy Mushroom Risotto with Thyme
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 45 min · vegetarian, gluten-free
470 cal
15g protein
62g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 cup arborio rice
- 1/2 lb cremini mushrooms
- 3 cups vegetable broth
- 1 yellow onion
- 1/4 cup dry white wine
- 1/2 cup parmesan
- 1 1/2 tbsp butter
- 1/2 tbsp fresh thyme
- 1 tbsp olive oil
Method (tap to check — screen stays awake)
- Saute sliced mushrooms in olive oil until browned; set aside.
- Soften diced onion in butter, then add rice and toast 2 minutes until translucent at the edges.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring, until each addition is absorbed, about 20 minutes.
- Fold in mushrooms, thyme, parmesan, and remaining butter; season and serve creamy.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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