top of page

Lion's Mane Mushroom and Thyme Risotto

Prep Time:

5 Minutes

Cook Time:

40 Minutes


6 Servings



About the Recipe

Lion's Mane Mushroom and Thyme Risotto is a delicious and savory dish that is perfect for a cozy night in. This rich and creamy risotto is packed with the meaty texture and nutty flavor of lion's mane mushrooms, which pairs perfectly with the earthy aroma of thyme. Whether you're a seasoned chef or a beginner in the kitchen, this dish is easy to make and guaranteed to impress. With its hearty ingredients and complex flavors, Lion's Mane Mushroom and Thyme Risotto is a perfect addition to any dinner party or special occasion.


  • 1 lb of Lion's Mane mushrooms, chopped into small pieces

  • 2 cups of Arborio rice

  • 4 cups of vegetable broth

  • 1/2 cup of white wine

  • 1 large shallot, diced

  • 2 cloves of garlic, minced

  • 1/2 cup of grated parmesan cheese

  • 2 tablespoons of olive oil

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of black pepper

  • 1/2 teaspoon of dried thyme

  • 2 tablespoons of butter



  • Clean and chop 1 pound of Lion's Mane mushrooms and set aside.


  1. Heat up the vegetable broth in a pot and keep it simmering on low heat.

  2. In a separate pot, heat up the olive oil on medium heat. Add the diced shallot and minced garlic to the pot and sauté for 2-3 minutes until they are translucent.

  3. Add the Arborio rice to the pot and stir it around with the shallots and garlic for 2-3 minutes until the rice becomes slightly toasted.

  4. Pour the white wine into the pot and stir it around until the liquid is absorbed by the rice.

  5. Add one ladleful of the simmering broth into the pot and stir the rice until the broth is fully absorbed. Repeat this step until all of the broth is used up.

  6. While the risotto is cooking, heat up a separate pan on medium-high heat. Add the chopped Lion's Mane mushrooms to the pan and sauté them for 5-7 minutes until they are browned and slightly crispy.

  7. Add the cooked Lion's Mane mushrooms to the pot of risotto and stir them in.

  8. Add the salt, black pepper, and dried thyme to the pot and stir them in.

  9. Once the broth is fully absorbed and the rice is cooked through (about 20-25 minutes), turn off the heat.

  10. Add the grated parmesan cheese and butter to the pot and stir them in until they are fully melted and incorporated.

  11. Serve the Lion's Mane Mushroom and Thyme Risotto hot and enjoy!

Join our Mailing List

Follow us!

  • LinkedIn
  • Instagram
  • Facebook
  • Twitter
  • TikTok
  • Youtube
  • Pinterest
  • Etsy
bottom of page