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Creamy Mushroom Risotto with Parmesan and Thyme
If you’re looking for a quick, affordable meal that doesn’t skimp on flavor, this Creamy Mushroom Risotto with Parmesan and Thyme is exactly what you need. Perfect for those busy weeknights, this recipe comes together with just a handful of pantry staples and delivers a restaurant-quality dish effortlessly. It’s a hit among kids and adults alike, making it a family-friendly favorite. Let the rich, creamy texture and the earthy aroma of mushrooms become the highlight of your mealtime.
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Why You’ll Love It
- Only 5 ingredients!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup sliced mushrooms (button or cremini)
- 1/2 cup grated Parmesan cheese
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
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Step-by-Step Instructions
- Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they are golden brown, about 5 minutes.
- Add the Arborio rice to the skillet, stirring constantly until the edges are translucent.
- Pour in one cup of chicken broth and stir until mostly absorbed, then add the remaining broth. Continue stirring frequently, allowing the broth to be absorbed slowly by the rice, about 18–20 minutes.
- Once the rice is tender and creamy, reduce the heat to low and stir in the Parmesan cheese until melted and incorporated.
- Season with salt, pepper, and fresh thyme leaves. Serve immediately for the best texture.
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