Savory Garlic and Herb Mushroom Risotto

Ingredients

• 1 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 cup white wine
• 1 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper

Method

1. 01
   In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
2. 02
   Add the sliced mushrooms to the pan and cook until they are browned and tender, about 5 minutes.
3. 03
   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. 04
   Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
5. 05
   Begin adding the warmed vegetable broth one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth.
6. 06
   Continue to add broth and stir until the rice is creamy and al dente, approximately 18-20 minutes.
7. 07
   Stir in the butter, Parmesan cheese, chopped parsley, and thyme. Season with salt and pepper to taste.
8. 08
   Remove the risotto from heat and let it rest for a couple of minutes before serving.