Name: Wild Mushroom & Ricotta Rice with Rosemary & Thyme Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cups of wild mushrooms, sliced; 1 cup of Arborio rice; 4 cups of vegetable broth; 1/2 cup of ricotta cheese; 2 tablespoons of olive oil; 1 tablespoon of butter; 2 cloves of garlic, minced; 1 sprig of rosemary, finely chopped; 1 sprig of thyme, finely chopped; Salt and pepper to taste; Grated Parmesan cheese, for serving

Wild Mushroom & Ricotta Rice with Rosemary & Thyme Recipe

Ira Croom Modified: August 3, 2024

Photos of Wild Mushroom & Ricotta Rice with Rosemary & Thyme Recipe

How To Make Wild Mushroom & Ricotta Rice with Rosemary & Thyme

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 cups of wild mushrooms, sliced
1 cup of Arborio rice
4 cups of vegetable broth
1/2 cup of ricotta cheese
2 tablespoons of olive oil
1 tablespoon of butter
2 cloves of garlic, minced
1 sprig of rosemary, finely chopped
1 sprig of thyme, finely chopped
Salt and pepper to taste
Grated Parmesan cheese, for serving

Instructions

In a large skillet, heat the olive oil and butter over medium heat. Add the mushrooms and sauté until they release their moisture and turn golden brown.
Stir in the minced garlic, rosemary, and thyme, and cook for another minute.
Add the Arborio rice and stir well to coat each grain with the mushroom mixture.
Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
Continue to cook and stir until the rice is creamy and tender, about 20 minutes.
Stir in the ricotta cheese and season with salt and pepper to taste.
Remove from heat and let it sit for a couple of minutes.
Serve the wild mushroom and ricotta rice hot, sprinkled with grated Parmesan cheese.