Creamy Mushroom and Brie Risotto (low FODMAP)

30 Minutes • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Steps 1 - 5

Risotto is already creamy, but when you add brie cheese to the mixture, it turns super creamy and delicious. This recipe is easy to make and doesn’t require tons of stirring to get the texture right. The mushrooms and thyme add a rich depth of flavor and it makes an excellent vegetarian main course (if made with veggie broth) or a delicious side dish.

Ingredients

5 cups low FODMAP chicken broth plus one additional cup if needed (I like Gourmend Organic Chicken Broth—use code IBSGC15 for 15% discount)

OR use low FODMAP veggie broth for a vegetarian version

4 tablespoons garlic-infused olive oil

2 tablespoons salted butter

2 cups arborio rice

1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 teaspoon kosher salt

1 cup freshly grated parmesan cheese, plus more for serving

8 ounces brie, rind removed, and cubed

Juice of one lemon

2 tablespoons fresh thyme leaves, finely chopped 

1 1/2 pounds oyster mushrooms, chopped

1 teaspoon dry thyme

Kosher salt and pepper to taste

Directions

(1) Heat the broth: In a saucepan or microwave-safe bowl, heat the chicken broth until steaming. 

(2) Prepare the risotto: Heat 2 tablespoons garlic-infused olive oil and 2 tablespoons butter in a large pot or Dutch oven set over medium-high heat. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Slowly stir in 5 cups of the warmed broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes. 

(3) Prepare the mushrooms: While the risotto cooks, slice the mushrooms and heat 1 tablespoon garlic-infused olive oil in a pot or deep skillet set over medium-high heat. Add 1 teaspoon dry thyme and cook for about 1 minute. Add the sliced mushrooms and season generously with salt and pepper. Cook until the mushrooms are starting to brown and crisp a bit then remove them from the heat.  

(4) Adjust the risotto: After 15 minutes, stir in the remaining up to 1 cup broth (more or less to get the consistency you prefer), and the grated parmesan. Stir until thickened, about 2-3 minutes. Add the cubed brie, lemon juice, and fresh thyme. Stir to combine, then remove from the heat. If the risotto gets too thick, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and adjust seasoning with salt.

(5) Finish: Stir the mushrooms into the rice mixture. Taste and adjust seasoning if needed.

Make-ahead note: At this point, you may cover the risotto and keep it warm until ready to serve. When ready to serve add more heated broth to thin it a bit if it has thickened up too much.

(6) Plate and serve: Divide the risotto into bowls and top with additional parmesan cheese and fresh thyme leaves.

Pro Tip: To easily remove the rind from the brie, just freeze it. Then you can easily slice off the rind and cube the brie without it sticking all over your knife or your fingers.

Eat and enjoy every bite because you can!

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

More Deliciously Low FODMAP™ vegetarian recipes you might enjoy