Chestnut Mushroom And Lemon Thyme Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
• STEP 2.Add the mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Stir in the risotto rice and cook for 1-2 minutes, until the grains are coated in oil.
• STEP 4.Pour in the white wine and cook until it has been absorbed by the rice.
• STEP 5.Begin adding the vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
• STEP 6.Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
• STEP 7.Stir in the lemon zest, lemon juice, and thyme. Season with salt and pepper to taste.
• STEP 8.Remove from heat and let rest for a few minutes before serving.
• STEP 9.Serve hot and enjoy!

Cooking Tips

• Use a good quality vegetable broth for the best flavor.
• You can substitute other types of mushrooms, such as cremini or shiitake, if desired.
• For a richer risotto, stir in a tablespoon of butter and grated Parmesan cheese at the end.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a saucepan or in the microwave, adding a splash of broth or water to loosen the texture.
• Serve as a main course with a side salad, or as a side dish alongside roasted meats or grilled vegetables.