Mushroom Thyme Risotto

A comforting, immune boosting rissotto packed full of flavour and protein. Using Geviry Rx’s Lemon and Herb Bone Broth Body Glue it’s rich in collagen and minerals, with a delish zesty and nourishing flavour. Perfect as a nourishing dinner, or store in the fridge for an easy-to-grab lunch!

Makes 6

GF | DF

Ingredients:

• 4 tbsp olive oil

• 4 cups mixed mushrooms, chopped

• 3/4 teaspoon sea salt, plus more to taste

• 1/2 tsp pepper

• 1 medium brown onion, chopped

• 2 garlic cloves, finely chopped

• 1 tbsp fresh thyme leaves

• 1½ cups uncooked Arborio rice, rinsed

• 1/4 cup coconut milk

• 3 cups warm water with a heaped tbsp of

• Gevity Rx’s Lemon and Herb Bone Broth Body Glue

• 2 cups water

• Chopped fresh parsley, for garnish

What to do: 

1. Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, salt and pepper and toss to coat. Cook, stirring only occasionally, for 5 minutes, or until soft and browned. Remove from the pan and set aside.

2. Return it to the heat and add the remaining 2 tablespoons olive oil and the onion. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic and thyme. Let cook for 1 minute, then add half of the bone broth water to deglaze. Stir and cook for 1 to 3 minutes.

3. Add the rice and stir.

4. Add the remaining broth and water, stirring to ensure the rice absorbs the liquid. Leave to simmer for 5 minutes, add the coconut milk and stir again.

5. At this point the rice should almost be ready. Add 2/3 of the mushrooms and mix to combine. Leave for a further 5 minutes or until the rice is cooked al dente.

6. Once ready, serve and add the remaining mushrooms, and chopped parsley. Dig in and enjoy!