Creamy Mushroom Risotto with Lemon and Thyme
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mushroom risotto with lemon and thyme is a luxurious rice dish made with arborio rice slowly simmered with mushrooms, white wine, and broth until creamy. It is earthy, rich, and deeply satisfying. Serve it as an elegant meatless main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 cups vegetable stock or low-sodium chicken broth
- 3 pints of assorted mushrooms, (~1½ lbs, such as shiitake, cremini, baby bellas, maitakes, anything you like!)
- 4 Tbsp (57g) unsalted butter
- 2 medium shallots, (finely chopped)
- 1½ cups arborio or carnaroli rice
- 2 cloves of garlic, (peeled and finely chopped)
- ⅔ cup (158ml) dry white wine, (such as a lightly oaked Chardonnay or Pinot Blanc)
- 2 Tbsp sherry vinegar
- ⅓ cup grated Parmesan cheese
- 2 Tbsp unsalted butter
- 2 tsp fresh thyme leaves, (finely chopped, plus fresh thyme for garnish)
- 2 tsp fresh lemon zest, (from 1 medium lemon)
- Truffle oil, (optional but highly recommended)
- Parmigiano Reggiano, (shaved)
- Freshly cracked black pepper
- Flaky sea salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1182mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1262mg
- Calcium
- 118mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.