Mushroom Thyme Risotto
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-5
ingredients
- 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 white wine
- 1⁄4 cup parmesan cheese, grated
- 2 fresh thyme sprigs
- pepper
- chives, chopped (optional)
directions
- Heat chicken broth to a boil, reduce to simmer, and keep hot.
- In a separate pan, melt butter and saute mushrooms until soft.
- Add olive oil to pan and saute onions for 4 minutes.
- Add garlic and cook for 1 minute.
- Add rice to pan and cook for about 2 minutes.
- Stir in wine. Cook and stir until liquid is absorbed.
- 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).
- Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
- Season with pepper, sprinkle with chives, and serve.
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