Print

Easy Mushroom Risotto Recipe

Mushroom Risotto Recipe
Scale

Ingredients

  • 1 bunch fresh thyme, divided
  • 1 tablespoon unsalted butter
  • 3 cups South Mill Champs mushroom medley
  • 2 eight-ounce microwaveable risotto pouches
  • 1/3 cup shaved Parmesan
  • Freshly ground black pepper, to taste

Instructions

  1. Remove leaves from half of the fresh thyme. Reserve remaining thyme sprigs for garnish.
  2. Melt butter in skillet over medium heat.
  3. Add mushroom medley, and 1 tablespoon of thyme leaves to the buttered skillet and cook until mushrooms are tender.
  4. Microwave risotto pouches per package instructions.
  5. Add to skillet and stir to combine with mushrooms.
  6. Serve topped with shaved Parmesan and freshly cracked pepper, and garnish with sprigs of fresh thyme.

Notes

Ahead of making this amazing dish, here are a few things to keep in mind when cooking and serving mushrooms.

  • Store them in original packaging or a brown paper bag.
  • Wash mushrooms before preparing, rinsing them in cool water, and gently drying them with a paper towel.
  • Chop them into chunks or cut them into thin slices. You can use the stem as well as the cap.