Lemon-Thyme Mushroom Risotto

Ingredients

• 3/4 cup Arborio rice
• 8 oz Mushrooms (cremini or button), sliced
• 1/2 cup Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Fresh thyme leaves
• 1 medium Lemon (zest and juice)
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter
• 3 1/2 cups Vegetable or chicken broth (hot)
• 1/3 cup Parmesan cheese, finely grated
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice mushrooms; chop onion; mince garlic; zest and juice the lemon; strip thyme leaves. Warm the broth in a small pot until hot.

2. 2

   Cook mushrooms and aromatics (about 8 minutes): In a wide pan, heat 1 tbsp olive oil over medium-high heat. Add mushrooms and cook until browned and their liquid evaporates, 6–8 minutes. Transfer to a bowl. Add remaining 1 tbsp olive oil and butter to the pan; add onion and cook until softened, 2–3 minutes. Stir in garlic and thyme for 30 seconds.

3. 3

   Toast rice and simmer (about 12 minutes): Add Arborio rice to the pan and stir to coat for 1 minute. Pour in about 1/2 cup hot broth and stir until absorbed. Continue adding broth in 1/2-cup increments, stirring frequently, until rice is creamy and just tender, about 12 minutes total.

4. 4

   Finish (about 5 minutes): Stir in cooked mushrooms, lemon zest, and lemon juice. Turn off heat and stir in parmesan. Taste and adjust with salt and black pepper. Serve immediately with a drizzle of olive oil.