Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 lb mixed mushrooms, sliced
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions

1. 1

   1. Heat oil in a large pan and sauté mushrooms until golden, set aside 2. In the same pan, sauté onion and garlic until soft 3. Add rice and stir to coat with oil 4. Add wine and stir until absorbed 5. Add broth 1/2 cup at a time, stirring until absorbed before adding more 6. When rice is creamy and al dente, stir in mushrooms, Parmesan, butter, and thyme 7. Season with salt and pepper and serve immediately