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Italian Recipes
Wild Mushroom & Thyme Risotto

Wild Mushroom & Thyme Risotto

with Sweet Peas and Parmesan

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The woodsy flavors of thyme and mushrooms taste even more delicious during these chilly Winter months. Though they require a bit of attention, risottos are an easy, yet impressive weeknight dinner.

Tags:Gluten freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 3
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

2 clove

Garlic

1 unit

Yellow Onion

1 unit

Celery

¼ ounce

Thyme

1 unit

Vegetable Stock Concentrate

4 ounce

Mixed Wild Mushrooms

4 ounce

Peas

1 ounce

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

box

Salt

box

Pepper

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2158.944 kJ
Calories516 kcal
Fat17 g
Saturated Fat8 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber8 g
Protein16 g
Sodium378 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Halve, peel, and finely dice the onion. Mince or grate the garlic. Finely dice the celery. Strip the thyme off the sprig and roughly chop the leaves. Slice the mushrooms.

2

Heat the stock: Bring 3 cups water and the stock concentrate to a boil in a small pot.

3

Cook the mushrooms: Heat a drizzle of oil in a large pan over medium heat. Add the mushrooms and cook, tossing, for 4-5 minutes, until golden brown. Add the peas, thyme, and garlic and cook for 1-2 more minutes, until fragrant. Remove from the pan and set aside.

4

Cook the vegetables: Heat another drizzle of oil and the butter in the same pan over medium heat. Add the onion and celery and cook, tossing, for 4- 5 minutes, until softened. Add the rice and toss for 1-2 minutes, until translucent. Season with salt and pepper.

5

Gradually add the stock: Begin adding the warm stock to the pan in 1⁄4 cup increments, stirring between additions, until absorbed. Continue until the rice is al dente and a loose sauce has formed, for about 20-30 minutes. Season with salt and pepper.

6

Finish and plate: Stir in the mushrooms, peas, and Parmesan cheese (reserving a little cheese for garnish). Serve divided between bowls, sprinkled with Parmesan cheese and drizzled with olive oil. Enjoy!