Savory Garlic and Herb Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth warmed
• 2 tablespoons olive oil
• 1 cup white mushrooms sliced
• 1 cup cremini mushrooms sliced
• 3 cloves garlic minced
• 1 medium onion finely chopped
• 1/2 cup white wine
• 1/2 cup Parmesan cheese grated
• 2 tablespoons butter
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• Salt and pepper to taste

Instructions

1. 1 In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
2. 2 Add the sliced mushrooms to the pan and cook until they are browned and tender, about 5 minutes.
3. 3 Stir in the Arborio rice, ensuring it is well coated with the oil and mushroom mixture. Cook for 1-2 minutes until the rice is lightly toasted.
4. 4 Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
5. 5 Begin adding the warmed vegetable broth one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth.
6. 6 Continue to add broth and stir until the rice is creamy and al dente, approximately 18-20 minutes.
7. 7 Stir in the butter, Parmesan cheese, chopped parsley, and thyme. Season with salt and pepper to taste.
8. 8 Remove the risotto from heat and let it rest for a couple of minutes before serving.