Creamy parmesan risotto with deeply browned mushrooms and a bright salad

$6.93/serving$7.16at the cheapest of your stores this week11 ingredients on sale

Ingredients

• arborio rice1 cup
• cremini mushroom300 g
• vegetable stock3½ cups
• yellow onion1 ea
• garlic2 cloves
• butter3 tbsp
• parmesan cheese50 g
• olive oil3 tbsp
• spring mix3 handfuls
• lemon½
• thyme leaves1 tsp dried

Method

1Prep

• •Thickly slice the mushrooms.
• •Finely dice the onion.
• •Mince the garlic.
• •Grate the parmesan.
• •Warm the vegetable stock (or bouillon dissolved in 3½ cups of hot water) in a pot on a back burner and keep it hot.

2Brown the mushrooms

• •Heat 1 tbsp of the olive oil in your widest pan over high heat.
• •Add the mushrooms in one layer and leave undisturbed 2 minutes.
• •Toss occasionally until deep brown, 6 to 8 minutes.
• •Season with salt, add the thyme, and set the mushrooms aside.

3The risotto

• •Melt half of the butter with 1 tbsp of the olive oil in the same pan over medium heat.
• •Add the onion and soften 4 minutes.
• •Add the garlic and cook 30 seconds until fragrant.
• •Add the arborio rice and toast, stirring, 2 minutes until the edges turn translucent.
• •Add the warm vegetable stock one ladle at a time, stirring often.
• •Let each addition absorb before adding the next, about 20 minutes total, until the rice is creamy and just tender with a slight bite.

4Finish

• •Off the heat, beat in the remaining butter and the parmesan.
• •Fold in most of the mushrooms, holding some back for the top.
• •Loosen with a last splash of stock until the risotto ripples loosely.

5Plate

• •Toss the spring mix with the lemon juice, the remaining 1 tbsp of olive oil and a pinch of salt.
• •Spoon the risotto into shallow bowls.
• •Top with the remaining mushrooms and serve the salad beside.