Mushroom and Herb Risotto
Mushroom and Herb Risotto
Made with chardonnay and chicken stock, this creamy mushroom risotto gets a burst of herb flavor from fresh parsley, rosemary, and thyme. Garnished with a sprinkling of fresh chives and a little extra Parmesan, this risotto is fancy enough to serve to guests but easy enough for a night in front of the T.V.
Ingredients
- 1 medium onion, sliced thin
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1 package roasting blend fresh herbs (includes 2 tablespoons fresh Italian parsley, 3 tablespoons fresh rosemary and 2 tablespoons fresh thyme)
- 2 tablespoons butter
- 1 1/2 cups Arborio rice
- 1 clove garlic, minced
- 1/2 cup Chardonnay
- 32 ounces chicken stock, heated on low
- 1 cup Parmesan cheese, shredded
- 1/2 cup fresh chives
Instructions
- Preheat oven to 425 degrees.
- Place onion & mushroom slices on baking sheet, drizzle with 1 tablespoon olive oil, place whole sprigs of thyme, rosemary and parsley atop.
- Roast on top 3rd rack of oven for 30 minutes.
- Meanwhile, melt butter in large saucepan over medium high heat. Add rice and coat well. Stir in garlic and continue to cook until rice is golden brown. Pour in wine and blend well until all the liquid is absorbed. Repeat this with the chicken stock, 1/2 cup at a time until rice is soft. Stir frequently.
- Crumble roasted whole sprigs of herbs with roasted vegetables, mix into risotto with cheese.
- Garnish with chopped chives.
Time: 30 minutes
Servings: 8
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
