Earthy. Creamy. Fancy-feeling. And totally solo-friendly.
There’s something magical about mushrooms — and I don’t mean the foraged-by-moonlight kind. I’m talking about that deep, savoury, umami hit that turns simple rice into something you’d pay $28 for at a wine bar (but here you are, cooking it in your trackies, and honestly? Living your best life).
This Mushroom & Thyme Risotto is your go-to when you want comfort food that feels just a bit luxe. It’s hearty but not heavy, elegant but easy, and has just enough fresh thyme to make your kitchen smell like you definitely know what you’re doing.
🌿 Nutritional Highlights: Gut & Brain Health
This creamy bowl delivers more than just flavour — it’s full of nutrients to keep your brain sharp and your gut happy.
- B Vitamins (B2, B3, B5): Essential for energy and stress support
- Selenium & Antioxidants: Help protect your cells from damage
- Fibre: From mushrooms and brown rice (if used) — great for digestion
- Plant-Based Iron: Boosted with a side of vitamin C if you finish with a lemon squeeze
🧪 Per Serve (Approx):
- Calories: 390 kcal
- Protein: 9g
- Fibre: 7g
- Vegan & Gluten-Free (if made without parmesan)
🛒 Ingredients (Single Serving):
- 1 tsp olive oil
- 1 small garlic clove, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ⅓ cup arborio rice (or brown rice for extra fibre)
- 1 cup vegetable stock, kept warm
- 1 cup chopped mushrooms (button, Swiss brown, or mixed — whatever’s on special)
- 1 tbsp grated parmesan or nutritional yeast (optional)
- Salt & pepper, to taste
- A squeeze of lemon (optional, but lovely)
👩🍳 Instructions:
Step 1: Sauté your mushrooms
Heat olive oil in a small saucepan over medium heat. Add mushrooms and sauté for 4–5 minutes until they release their juices and start to brown. Remove half and set aside for topping if you’re feeling extra.
Step 2: Add garlic, thyme, and rice
Add minced garlic and thyme to the pot and cook for 30 seconds. Stir in the rice and toast for about 1–2 minutes until it’s slightly translucent.
Step 3: Gradually add the stock
Pour in ¼ cup of stock and stir gently until absorbed. Repeat in ¼ cup increments, stirring regularly and letting each addition absorb before adding the next. This’ll take around 20 minutes.
Step 4: Finish with flair
When the rice is tender and creamy, stir through the parmesan or nutritional yeast. Add salt and pepper to taste. If using lemon juice, add a squeeze now — it really lifts everything.
Step 5: Serve and savour
Spoon into your cosiest bowl, top with the extra mushrooms you heroically saved earlier, and maybe finish with a pinch of fresh thyme or black pepper if you’re feeling fancy.
🔁 Tips, Swaps & Storage
➤ Make It Vegan
Use nutritional yeast or skip the cheese altogether — the mushrooms are flavour-packed enough on their own.
➤ Mix It Up
Throw in spinach at the end, or stir through frozen peas or a splash of white wine at the start for an extra twist.
➤ Mushroom Variety Hack
Use a mix of button and Swiss browns for depth, or get wild with portobellos or oyster mushrooms if they’re on special.
➤ Storage & Reheat
Best eaten fresh, but leftovers can be stored in the fridge for 2–3 days. Reheat with a splash of stock or water to bring back the creaminess.
✅ Why It Works for One
This risotto ticks all the Plan4One boxes — easy to scale, minimal cleanup, max flavour. It’s rich and rewarding without being overwhelming, and it doesn’t rely on heavy dairy or rare ingredients. Just one pan, a handful of mushrooms, and a sprinkle of thyme.
💬 What’s Your Risotto Vibe?
Let me know how your mushroom moment turned out — or tag @Plan4One if you plate up a version that belongs on a magazine cover. Want more weeknight wins? Subscribe to get next week’s updates sent directly to your inbox.
Remember: eat well, live well, stress less.
