Lion's Mane Mushroom and Thyme Risotto

Lion's Mane Mushroom and Thyme Risotto


1 cup Arborio rice
1/2 lb Lion's Mane mushrooms, cleaned and chopped
1 onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth, kept warm
1/2 cup dry white wine
2 tbsp olive oil
1 tbsp fresh thyme leaves
1/2 cup Parmesan cheese, grated
Salt and pepper to taste


In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
Add Lion's Mane mushrooms and cook until they release their moisture and start to brown.
Stir in Arborio rice, ensuring the rice is well-coated with oil.
Pour in the white wine and cook until it's mostly absorbed by the rice.
Begin adding warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next.
Continue this process until the rice is creamy and cooked to al dente texture.
Stir in fresh thyme leaves and Parmesan cheese. Season with salt and pepper to taste.
Serve hot, garnished with additional thyme and Parmesan if desired.

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