---
title: Wild Mushroom & Thyme Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/wild-mushroom-risotto-56966abbf8b25e85748b4569
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Hard
allergens:
  - Milk
tags:
  - Gluten Free
  - Veggie
  - Italian
  - Comfort Food
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/wild-mushroom-thyme-risotto.avif"
---
@arborio rice{1%cup}
@garlic{2%cloves}
@yellow onion{1%unit}
@celery{2%stalks}
@thyme{1%sprig}
@veggie stock concentrate{1%unit}
@mixed wild mushrooms{8%oz}
@peas{1%cup}
@parmesan cheese{½%cup}
@salt{1%tsp}
@pepper{½%tsp}
@olive oil{2%tbsp}
@butter{1%tbsp}
@water{3%cups}

Halve, peel, and finely dice yellow onion. Mince or grate garlic. Finely dice celery. Strip thyme leaves and roughly chop. Slice mixed wild mushrooms.

Bring water and veggie stock concentrate to a boil in a #small pot{}. Keep warm on low heat.

Heat a drizzle of olive oil in a #large pan{} over medium heat. Add mixed wild mushrooms and cook, tossing, until golden brown ~{4%minutes}. Add peas, thyme, and garlic and cook until fragrant ~{1%minute}. Remove from pan and set aside.

Heat another drizzle of olive oil and butter in the same pan over medium heat. Add yellow onion and celery and cook, tossing, until softened ~{4%minutes}. Add arborio rice and toss until translucent ~{1%minute}. Season with salt and pepper.

Begin adding the warm stock to the pan in ¼ cup increments, stirring between additions, until absorbed. Continue until the rice is al dente and a loose sauce has formed ~{20%minutes}. Season with salt and pepper.

Stir in the mushroom mixture and parmesan cheese, reserving a little for garnish. Serve divided between bowls, sprinkled with remaining parmesan cheese and drizzled with olive oil.