Lunch

Polenta Risotto with Mushrooms & Thyme

Name: Polenta Risotto with Mushrooms & Thyme
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 600 ml vegetable or chicken broth; 300 g mixed mushrooms (cremini, oyster), sliced; 150 g polenta (cornmeal); 1 medium onion, finely diced; 3 cloves garlic, minced; 60 g unsalted butter, divided; 2 tbsp extra-virgin olive oil; 2 sprigs fresh thyme (or 1 tsp dried); 50 g Parmesan cheese, grated; Salt and cracked black pepper

A hybrid of creamy polenta and risotto: cornmeal stirred slowly into warm broth until silky, then folded with sautéed mushrooms, butter, and fresh thyme. Nutty, comforting, and deceptively simple—no rice-counting required.

825calper serving 23gprotein 74gcarbs 51gfat 8min prep 17min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this