Mushroom Thyme Risotto

Name: Mushroom Thyme Risotto
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)

12 ingredients

9 steps

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

1

Heat chicken broth to a boil, reduce to simmer, and keep hot.
2

In a separate pan, melt butter and saute mushrooms until soft.
3

Add olive oil to pan and saute onions for 4 minutes.
4

Add garlic and cook for 1 minute.
5

Add rice to pan and cook for about 2 minutes.
6

Stir in wine. Cook and stir until liquid is absorbed.
7

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).
8

Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
9

Season with pepper, sprinkle with chives, and serve.