Name: Mushroom & Thyme Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 4 cups vegetable broth; 1 cup white wine; 1 onion, chopped; 3 cloves of garlic, minced; 8 ounces mushrooms, sliced; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

How To Make Mushroom & Thyme Risotto

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Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

2 cups Arborio rice
4 cups vegetable broth
1 cup white wine
1 onion, chopped
3 cloves of garlic, minced
8 ounces mushrooms, sliced
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Heat the vegetable broth in a saucepan and keep it warm over low heat.
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.
Add the mushrooms and thyme to the skillet and cook until the mushrooms are browned and tender.
Add the Arborio rice to the skillet and stir to coat the rice in the oil. Cook for 1-2 minutes until the rice begins to turn translucent.
Pour in the white wine and cook until it is absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
Continue adding broth and stirring until the rice is al dente and creamy. This should take about 20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Remove from heat and let the risotto rest for a few minutes.
Serve the mushroom and thyme risotto hot, garnished with additional fresh thyme leaves.