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Creamy Mushroom Risotto

A pan of mushroom risotto toped with fresh parmesan and thyme.

The Benefits

Mushrooms: This matured white button mushroom is dense with nutrients that may prevent oxidative stress, fight heart disease, promote digestion and maintain a healthy gut microbiome.

Antioxidants - Vitamin B - Copper - Zinc - Potassium

Chicken Broth: This flavorful and delicious broth may help enhance bone health, support weight loss and improve skin and gut health.

Amino acids - Collagen - Calcium - Magnesium - Phosphorus - Protein

Shallot: This small purple gem related to the onion may help manage blood sugar levels, boost digestion, increase circulation, and promote heart and bone health.

Antioxidants - Vitamin A, B & C - Fiber - Iron - Potassium - Magnesium - Phosphorus

Thyme: This fragrant Mediterranean herb may help boost immunity, lower blood pressure and fight acne.

Potassium - Vitamin E - Manganese

The Recipe


6 cups chicken broth

3 tbsp olive oil

1 pound mushrooms, sliced

2 med shallots, finely diced

3 cloves of garlic, minced

1 1/2 cups arborio rice

1/2 cup white wine

3 tbsp butter

3 tbsp fresh thyme, chopped

1/3 cup freshly grated parmesan

salt & pepper


1) Heat up the broth: In a pot large enough, bring chicken broth to a boil. Reduce heat and allow to simmer until it is time to use.

2) Prepare the base of the risotto: In a large saucepan over medium-high heat, warm olive oil. Add sliced mushrooms and sauté until fully cooked and soft. Remove and reserve mushrooms + the liquid. In the same saucepan, sauté the shallots and garlic for 1-2 minutes or until fragrant. Toss in arborio rice and coat in oil. Toast rice for 2 minutes until golden brown.

3) Add the liquids: Pour in white wine while stirring constantly for 2-3 minutes until fully absorbed. Start incorporating the simmering broth by adding a 1/2 cup at a time. Allow rice to absorb all liquid before adding another 1/2 cup broth. Continue this process until rice is fully cooked, tender and creamy.

Tip: Your rice may or may not require all 6 cups of broth!

4) The final touches: Remove from heat and stir in cooked mushrooms + reserved liquid, butter, fresh thyme, grated parmesan, salt and pepper.

5) Serve and enjoy!

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