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Mushroom + Thyme Risotto

When I had a frozen baby food business this mushroom risotto was SOLD OUT within 5min (possibly less) after being made available on my online store! It didn't matter how much I made, whether it was 20 packs or 50 packs a week, they were gone in a fastest fingers first race to the checkout!


400 g Cremini or portobello Mushrooms finely diced

1 Onion super finely diced

1 Tablespoon Fresh thyme

1-2 cloves garlic (chopped)

2 Cups Risotto/Arborio rice

1 Tablespoon Unsalted butter

1 Teaspoon Coconut oil

1.5 Litres low sodium vegetable/chicken stock

1 Strong right arm (for stirring haha)



Heat coconut oil and butter and fry onions, garlic and thyme until onions are cooked.


Add mushrooms and fry until cooked.


Add rice to the onion mixture and cook for about a minute or until the rice starts to go slightly translucent.


Then add two ladles of hot stock and stir continuously until the stock is completely absorbed by the rice. Continue adding ladles of hot stock until the rice is almost cooked through.

Please note this is suitable for 9 months +, if your stock isn't low sodium then only serve from 12m+.

Freezer tip : you can freeze this risotto in portions. When you want to serve it, the microwave the frozen portion or allow to thaw in a sealed container in the fridge over night. Once warmed up, your risotto may have a soaked up all the liquid. Please add a splash of water to loosen the risotto to get to your desired consistency.


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