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Mushroom and Thyme Risotto

Loaded with buttery garlic mushrooms on a pile of super creamy risotto, this is my favourite go-to quick and one pan risotto dish. Made with just a handful of ingredients, I made this for several nights in the back of a campervan whilst travelling New Zealand's beautiful South Island

Total time to make : 30 minutes Time to prep : 10 minutes

Time to cook : 20 minutes

Servings : 2


3 tbsp butter

1 clove of garlic, finely diced

1 tsp thyme leaves, fresh or dried

300g mushrooms (I used a mix of oyster, shiitake and swiss brown), roughly sliced

2 shallots or 1/2 yellow onion, finely diced

60ml white wine

125g arborio rice

1 vegetable stock cube

625ml boiled water

50g parmesan cheese, grated

Salt and pepper, to season

Fresh chopped chives or parsley as garnish


  1. In a saucepan, heat 2 tbsp butter over a medium heat and once melted, add in the thyme and mushrooms and a pinch of salt to season. Cook for 3 - 4 minutes until the mushrooms have softened and begin to turn golden brown

  2. Add in the minced garlic for another 1 - 2 minutes and stir amongst the mushrooms until it the garlic begins to turn golden, then remove pan from the heat

  3. Tip the mushrooms into a clean bowl, reserving for later, whilst we cook the risotto. If using the same saucepan, give it a quick wipe with a kitchen towel and return to the heat

  4. Melt the remaining 1 tbsp butter over a low - medium heat

  5. Once melted, add in the shallots and cook until the shallots have softened and are translucent, we want to keep them soft and not let them get crispy

  6. Pour in the white wine and bring to a simmer, de-glazing the saucepan, until most of the liquid has evaporated

  7. Add in the arborio rice and stir constantly for about 1 minute

  8. Dissolve a stock cube in 625ml boiled water and then add about 1/4 of the stock into the pan. Still on a medium heat, allow the mixture to come to a soft simmer. You don't need to constantly stir the risotto but the water will begin to absorb over the next 3 - 4 minutes and we don't want it to dry out or it will burn on the bottom of the pan, so stir occasionally to check on the progress

  9. Once the first 1/4 of stock has mostly absorbed, add another 1/4. Repeat the pour-until-mostly-absorbed steps until all of the liquid has been poured in, continuing to stir occasionally over a gentle simmer

  10. Continue to cook until the last pour of stock is almost absorbed, the risotto should be cooked but al dente and with a creamy texture. You know it's ready when you mix the risotto with the back of a spoon, it should leave a clean 'path' of the bottom of the pan before slowly re-filling, rather than pooling with liquid. Cook to your preference (I prefer a thick and creamy risotto)

  11. Once cooked to your preference, add in 3/4 of the mushrooms and most of the parmesan, reserving some mushrooms and parmesan to garnish. Season to taste with salt and pepper

  12. Garnish with remaining mushrooms, parmesan cheese and any fresh chopped herbs - I like chives or parsley

  13. Enjoy!

Nutritional Information

(per serving)

510 calories

18g protein, 56g carbs, 20g fat

Good to know:

  • Any mushrooms work well

  • Season the risotto at the last stage as there's already a lot of salt in most stock cubes

  • Can be stored in the fridge for up to 4 days, add a splash of hot water to loosen mixture if re-heating to get that creamy texture again

  • Vegetarian

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