Beech mushroom risotto with green garlic and thyme

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Beech mushroom risotto with green garlic and thyme

Beech mushroom risotto with green garlic and thyme

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 610 Calories/Serving

5–20 Minutes

This easy, no-stir risotto might have your Italian nonna rolling in her grave, but the silky texture of the rice and earthy flavors from porcini and beech mushrooms prove there’s no skimping on anything good in this recipe. A bit of green garlic spices things up, while thyme and parsley give you those traditional risotto flavors.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 ounces beech mushrooms
  • 1 leek
  • 3 sprigs thyme
  • 2 stalks green garlic Small bunch parsley (½ ounce)
  • 1 cup Aborio rice
  • 1 cup mushroom or vegetable stock
  • ¼ cup grated parmesan cheese
  • dried porcini mushrooms

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Rehydrate mushrooms

In a small saucepan or kettle over the stovetop, heat 1 cup water on high until boiling. In a small bowl, pour boiling water over dried porcini mushrooms and set aside to soak for 5 minutes. Remove porcinis from soaking liquid — reserving liquid for later — and mince. Move on to next step while waiting for water to boil.


Cook mushrooms, aromatics

Heat medium saucepan or stockpot over medium-high with 1 tablespoon oil.
*Trim ends off beech mushrooms to separate.
*Trim off green tops of leeks, cut in half and slice into ½-inch pieces. Soak leeks in a bowl with cold water to remove grit.
Once pot is hot, add mushrooms and saute until just soft, about 2 minutes. Remove from pot and set aside. In same pot, add 1 tablespoon butter. Toss in drained leeks, sprigs of thyme and a pinch of salt and cook until leeks are soft, about 8 minutes. Meanwhile:
*Mince garlic.
*Pick leaves off parsley and mince.


Cook rice

Once leeks have softened, add garlic to pot and cook until fragrant, about 30 seconds. Add risotto and cook, stirring, until lightly toasted, about 3 minutes. If you have white wine, add ¼ cup here and cook, stirring, until most of liquid is absorbed. If not adding wine, stir in stock, porcini mushrooms and reserved soaking liquid from mushrooms, taking care not to include the grit that should have fallen to the bottom of the liquid. Bring rice to a boil, then reduce to a simmer and cook, covered and stirring occasionally, until all the liquid is absorbed, about 25 minutes.


Garnish, plate

When risotto has absorbed all the liquid and the rice is soft, take off heat. Stir in beech mushrooms, parsley and parmesan. Add salt and pepper to taste. Divide evenly between two bowls or plates and serve.