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Prep time: 15 Minutes
Total time: 50 Minutes
Cook time: 35 Minutes
Yield: 6 Servings

Creamy and rich, this is elevated comfort food that satisfies the soul.


  • 2 tablespoons olive oil
  • 1 pound mixed mushrooms, sliced
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 ½ cups arborio rice
  • ¾ cup dry white wine
  • 5 cups chicken or vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 10-oz container La Terra Fina Caramelized Onion with Roasted Garlic Dip & Spread
  • ⅓ cup parmesan cheese


  1. Heat the oil in a large pot over medium heat. Add the mushrooms and cook for 6-8 minutes, stirring occasionally, until browned and tender. Scoop the mushrooms onto a plate and set aside.
  2. Melt the butter in the same pot you used to cook the mushrooms. Add the thyme and rice and stir over heat for 3 minutes, until slightly toasty
  3. Add the white wine, bring to a simmer, and stir until it has been completely absorbed by the rice.
  4. Add 1 cup of broth, stirring occasionally, until it is all absorbed. Repeat this process, one cup at a time, until all 5 cups of broth have been absorbed.
  5. Remove the risotto from heat and stir in the salt, pepper, La Terra Fina Caramelized Onion with Roasted Garlic Dip & Spread and parmesan.
  6. You can either stir the reserved mushrooms into the pot of risotto in the pot, or keep them on the side and add them on top of each bowl of risotto when serving.

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