Mushroom Thyme Risotto

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 cups chicken broth
• 1 tablespoon butter
• 8 ounces baby portabella mushrooms, sliced
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 1/4 cups arborio rice
• 1/2 cup dry wine
• 1/4 cup parmesan cheese, grated
• 2 fresh thyme sprigs
• pepper
• chives, chopped (optional)

Recipe

• 1 heat chicken broth to a boil, reduce to simmer, and keep hot.
• 2 in a separate pan, melt butter and saute mushrooms until soft.
• 3 add olive oil to pan and saute onions for 4 minutes.
• 4 add garlic and cook for 1 minute.
• 5 add rice to pan and cook for about 2 minutes.
• 6 stir in wine. cook and stir until liquid is absorbed.
• 7 gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (this will take 25-30 minutes until rice is fully cooked).
• 8 stir in parmesan cheese, cooked mushrooms, and thyme leaves.
• 9 season with pepper, sprinkle with chives, and serve.