Mushroom Risotto

With rich mushroom flavor, this risotto pairs well as a side to a roast.



  • 1¼ cup (200 g) medium onion, peeled, diced
  • 2 cloves garlic, peeled
  • 1 pound (450 g) button mushrooms, sliced
  • 5 cups (1.2 l) vegetable broth
  • 4 sprigs thyme
  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 2 Tablespoons (28 g) butter
  • ½ cup (120 ml) white wine
  • 1½ cup (300 g) Arborio rice
  • ½ cup (60 g) grated Parmesan cheese
  • 4 Tablespoons parsley, chopped


  1. Place onions and garlic into the Vitamix container. Add water to float ingredients above the blades.
  2. Select Variable 5. Turn machine on and off to pulse 8 to 10 times.
  3. Drain and set aside.
  4. In a large sauce pan over high heat sauté the mushrooms until tender.
  5. Remove from heat and reserve ¼ of mushrooms for finishing risotto.
  6. Place 2 cups (480 ml) of the vegetable broth, mushrooms and thyme into the Vitamix container in the order listed and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase to highest speed. Blend for 40 seconds.
  9. In a large sauce pan over high heat, add onions and garlic. Sauté until onions are translucent. Deglaze with white wine.
  10. Add Arborio and mushroom mixture. Cook over medium high heat adding broth every 3-5 minutes or when mixture becomes dry stirring constantly until rice is al dente.
  11. Finish with parmesan cheese.
  12. Garnish with mushrooms and parsley.

Chef's Notes

For a twist on the classic, you can substitute pearl barley for the Arborio rice.