Herb-infused Mushroom Risotto

Experience the exquisite flavors of our Herb-infused Mushroom Risotto. This creamy and aromatic dish is a perfect blend of earthy mushrooms and fragrant herbs, creating a delightful symphony of taste in every bite.

Herb-infused Mushroom Risotto

Herb-infused Mushroom Risotto


  • 2 cups Arborio rice
  • 1 pound fresh mushrooms, sliced
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/2 cup Parmesan cheese, grated
  • Fresh parsley for garnish


  1. In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
  2. Add sliced mushrooms and cook until they release their moisture and become golden brown.
  3. Stir in Arborio rice, thyme, and rosemary. Cook for 1-2 minutes until the rice is lightly toasted.
  4. Pour in the white wine and cook until it is mostly absorbed, stirring frequently.
  5. Begin adding vegetable broth one ladle at a time, allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked to al dente.
  6. Stir in Parmesan cheese, salt, and pepper to taste.
  7. Remove from heat and let it rest for a few minutes before serving.
  8. Garnish with fresh parsley and additional Parmesan if desired.

Total Time: 30 minutes

Yield: 4 servings

Nutritional Information (per serving): Calories 380, Fat 8g, Carbohydrates 65g, Protein 9g

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