Gluten Free Mushroom Risotto with Thyme and Parmesan
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Learn more →Ingredients
4 servings
- 5 cups low-sodium chicken broth
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 lb cremini or mixed mushrooms, sliced ¼ inch thick
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 tbsp fresh thyme leaves
- 1 oz parmesan, finely grated (about ½ cup), plus more for serving
- salt and pepper, to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pour the chicken broth into a large saucepan and set over medium-low heat until steaming and just below a simmer. Keep warm throughout cooking.
- 2
Heat 1 tbsp of the butter and the olive oil in a large skillet or wide Dutch oven over medium-high heat until the butter is melted and the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown, then stir and cook 2–3 minutes more until the mushrooms are browned all over and any released liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
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