Creamy Mushroom & Herb Risotto with Scarborough Fair Infused Olive Oil

Creamy risotto, browned mushrooms, sweet onion, and Parmesan come together in a bowl that feels deeply comforting without being fussy. A finishing drizzle of Scarborough Fair Infused Olive Oil Blend layers parsley, rosemary, thyme, and sage into the rice right at the end, giving the whole dish a bright herbal finish that lifts the mushrooms and cream. It’s the kind of dinner that works beautifully for a quiet weeknight, a cozy family dinner, or an easy entertaining menu when you want something that feels special at the table.

Garden Infuzions

Creamy Mushroom & Herb Risotto with Scarborough Fair Infused Olive Oil

A creamy mushroom risotto finished with Scarborough Fair Infused Olive Oil Blend, bringing parsley, rosemary, thyme, and sage into every silky, savory spoonful.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons Scarborough Fair Infused Olive Oil Blend
• 1 small yellow onion finely diced
• 8 ounces cremini mushrooms sliced
• 2 cloves garlic minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 1/2 cups low-sodium vegetable broth kept warm
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme

Equipment

• 1 Large Skillet or Wide Saucepan Heavy bottom preferred
• 1 Saucepan For warming broth
• 1 Wooden Spoon or Silicone Spatula For stirring
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. 1. Warm the vegetable broth in a saucepan over low heat and keep it steaming but not boiling.
2. 2. Set a wide skillet or heavy saucepan over medium heat and melt the butter with 1 tablespoon of the Scarborough Fair Infused Olive Oil Blend.
3. 3. Add the onion and cook for 3 to 4 minutes until softened and translucent.
4. 4. Stir in the mushrooms and cook for 5 to 7 minutes until browned and their moisture has cooked off.
5. 5. Add the garlic and cook for 30 seconds until fragrant.
6. 6. Stir in the Arborio rice and toast it for 1 to 2 minutes until the edges look slightly translucent.
7. 7. Pour in the white wine and stir until the liquid is mostly absorbed.
8. 8. Add the warm broth 1/2 cup at a time, stirring often and letting each addition absorb before adding the next. Continue until the rice is tender and creamy, about 18 to 22 minutes.
9. 9. Season with the salt and black pepper, then stir in the Parmesan cheese, heavy cream, parsley, and thyme.
10. 10. Remove from the heat and finish with the remaining 1 tablespoon of Scarborough Fair Infused Olive Oil Blend.
11. 11. Taste and adjust seasoning if needed, then serve right away while the risotto is silky and warm.

Notes

Use warm broth and steady stirring to build the creamy texture risotto is known for. The final drizzle of Scarborough Fair Infused Olive Oil Blend adds a fresh herbal finish that ties the mushrooms, Parmesan, and cream together.

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Recipe Tips

Keep the broth warm in a separate pot so the rice absorbs it evenly and the risotto stays silky. Stir often, but not constantly, so the grains release starch without turning gummy. Add the Parmesan and the Scarborough Fair Infused Olive Oil Blend off the heat for the smoothest finish.

Serving Suggestions

Serve this risotto as a vegetarian main with a crisp green salad or pair it with roasted vegetables for a fuller meal. It also works well alongside seared chicken, grilled shrimp, or simple roasted fish if you want to build out the plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the texture, then finish with a small drizzle of olive oil before serving.

Variations

Swap the cremini mushrooms for a mix of shiitake and baby bella for a deeper flavor. Add peas near the end for color, or stir in chopped spinach after the rice is tender. For a richer finish, top with extra Parmesan and a few torn herbs.

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