“Incredibly easy, rich, delicious risotto. Fantastic served with a green salad, a crusty baguette and a nice glass of red wine.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
  2. Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
  3. Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
  4. Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
  5. Mix in remaining 1/4 cup of broth mixture.
  6. Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
  7. Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.

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