Creamy Mushroom Risotto with Lavender & Thyme

A cozy, aromatic main dish 

Serves: 4

Time: 40–45 minutes

 

Ingredients

For the Risotto

• 1 ½ cups Risotto
• 4 cups vegetable or chicken broth (kept warm on low heat)
• 2 cups mushrooms, sliced
• 1 small onion finely diced
• 3 cloves garlic, minced
• ½ cup dry white wine (optional but recommended)
• 3 tbsp butter (divided)
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• ½ cup heavy cream (optional for extra creaminess)
• 1 tsp dried thyme or 2–3 sprigs fresh thyme
• ½ tsp culinary lavender buds (lightly crushed — adjust to taste)
• Salt & pepper to taste

Garnish (Optional but lovely)

• thyme sprigs
• lavender springs
• Shaved Parmesan
• A tiny pinch of lavender buds

 

Instructions

1. Prepare the Lavender

• Lightly crush the lavender buds between your fingers or with a mortar and pestle or use ground lavender.
• Set aside ½ tsp—a little goes a long way.

 

2. Sauté the Mushrooms

1.   Heat 1 tbsp butter + olive oil in a large skillet.

2.   Add mushrooms, a pinch of salt, and thyme

3.   Cook until golden and the moisture evaporates (about 7–8 minutes).

4.   Transfer mushrooms to a bowl and set aside.

 

3. Build the Risotto Base

1.   In the same pan, add remaining butter.

2.   Sauté onion  until soft and fragrant.

3.   Add garlic and cook 1 minute.

4.   Add the rice and stir for 1–2 minutes until the grains look glossy.

 

4. Deglaze

• Pour in the white wine and stir until absorbed.
  (Skip & use an extra ladle of broth if avoiding wine.)

 

5. Add Broth Slowly

1.   Add warm broth one ladle at a time, stirring gently.

2.   Allow each addition to absorb before adding the next.

3.   Continue until the rice becomes creamy and al dente (about 18–20 minutes).

 

6. Add Mushrooms & Lavender

1.   Stir the cooked mushrooms back into the risotto.

2.   Sprinkle in the lavender and stir.

o   Start with ½ tsp and increase only if desired.

3.   Add Parmesan and cream (if using).

4.   Taste and adjust seasoning with salt & pepper.

 

7. Serve

Spoon into warm bowls and garnish with:

• Extra thyme
• Parm shavings
• A tiny pinch of lavender
• A drizzle of olive oil