Mushroom Risotto Image

Mushroom Risotto

Sound Bites - "Chop, Sizzle, Pop"

Channel the flavors of Italy with this simple but hearty mushroom risotto, flavored with thyme, white wine, and garlic.

Prep Time
Cook Time


  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 onion, finely chopped
  • 1 pound mushrooms
  • 2 garlic cloves, crushed
  • Salt
  • Pepper
  • 1 - 2 teaspoon fresh thyme
  • 1½ cups Arborio rice
  • 1 cup white wine
  • 4 - 5 cups chicken or vegetable broth
  • 1 cup frozen peas, thawed (optional)
  • 1 cup grated parmesan cheese
  • Fresh parsley


  1. In a saucepan, simmer broth.
  2. In a separate saucepan, heat oil over medium heat. Add onions and cook until soft and almost translucent.
  3. Add butter, mushrooms and cook down. Add garlic and cook until garlic is fragrant. Season with salt, pepper, and thyme.
  4. Add rice. Stir into mushroom mixture and toast for a minute. Gradually add wine, and cook until the rice has absorbed most of the liquid.
  5. Decrease the heat and start adding stock slowly, while stirring and allow the rice to absorb the liquid before adding more stock.
  6. Add peas, then keep adding stock until the rice becomes tender. Texture should be creamy.
  7. Remove from heat and add cheese. Stir to combine.
  8. Serve with parsley, parmesan, salt and pepper.