Wild Mushroom & Thyme Risotto
with Sweet Peas and Parmesan
Wild Mushroom & Thyme Risotto
Creamy risotto with earthy wild mushrooms, fragrant thyme, sweet peas, and savory Parmesan makes a comforting, elegant dinner with rich flavor in every bite.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 1 unit Celery
- 2 clove Garlic
- 4 ounce Mixed Wild Mushrooms
- 1 ounce Parmesan Cheese
- 4 ounce Peas
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- box Pepper
- box Salt
Italian
PDF
DifficultyHard
Total Time45m
Calories516
Protein16g
Carbs76g
Fat17g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the cheese for a plant-based hard-style topping or nutritional yeast to keep a savory finish. If you want a vegetarian-friendly option, make sure the stock used is vegetable-based; for onion-sensitive eaters, use extra celery and mushrooms for depth.
What to serve with it
Serve with a crisp green salad dressed with lemon and olive oil to cut the richness, or add roasted asparagus or broccoli for extra veg. Warm crusty bread works well for soaking up the creamy rice, though it’s optional.
