Risotto with Roasted Mushrooms and Thyme
You know what? I’m always looking for ways to get a quick delicious meal on the table, I mean who isn't? With Success Garden and Grains Blends I can— they combine high quality rice and flavorful vegetables for endlessly tasty possibilities. With no added flavors or preservatives and ready in just ten minutes (no measuring either!), Success Garden and Grains Blends is my fast track to dinner. There are two great varieties— White Rice, Black Beans Corn and Bell Peppers and White Rice, Peas, Carrots and Red Bell Peppers. I’ve used the latter to make my Lemony Risotto with Roasted Mushrooms and Thyme— tender creamy rice topped with hearty roasted mushrooms. The fragrant zing of lemon, herbaceous thyme and creamy mascarpone all combine with the Success Garden and Grains Blends perfectly. It’s the deliciously simple Fall meal that I can’t get enough of— lucky for me it’s so easy to make I can whip it up any day of the week— whether it's weeknight dinners or weekend entertaining.
Serves 4
INGREDIENTS
2 bags Success Garden and Grains Blends— White Rice, Peas, Carrot and Red Bell Pepper Variety
4 cups chicken or vegetable stock
12 oz maitake mushrooms or mixed mushrooms
5 cloves garlic, smashed
12 thyme sprigs, divided, plus more for garnish
4 tbsp olive oil, divided
1 small yellow onion, diced
¼ cup dry white wine
1 lemon, zested and juiced
¾ cup mascarpone
⅓ cup grated pecorino, plus more for finishing
¼ cup flat leaf parsley, chopped, plus more for garnish
Kosher salt and black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 425F.
If using maitake mushrooms, gently tear into large bite sized pieces. Add all mushrooms into a large bowl and toss with 2 tbsp olive oil, kosher salt and pepper. Arrange mushrooms in a single layer on a parchment lined sheet pan along with garlic cloves and 6 thyme sprigs. Roast for 20-30 mins, or until mushrooms are tender and slightly browned.
Prepare rice according to package instructions using chicken broth. Drain, keeping ½ cup of stock.
In a large saucepan over medium heat, add remaining 2 tablespoons of olive oil and sauté onion and remaining thyme until soft— approximately 5 minutes. Add wine and let reduce 3-4 minutes. Add rice, ½ cup of stock, lemon zest and juice, mascarpone and parsley. Season with salt and pepper. Stir to combine and simmer until rice is creamy and most of the liquid has reduced.
To serve, transfer to bowls or serving platter and arrange mushrooms on top. Finish with pecorino and flaky sea salt and garnish with thyme leaves. Serve immediately.