Mushroom Risotto

Ingredients

• 1 cup Arborio rice

• 4 cups vegetable stock

• few sprigs of thyme

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cups mixed mushrooms (e.g., cremini, shiitake, button), cleaned and sliced

• 2 cloves garlic, minced

• 1/2 cup white wine

• 2 tbsp butter

• 2 tbsp grated Parmesan cheese

• salt and pepper, to taste

• fresh parsley, chopped (optional)

Method

Heat the stock and keep warm.

In a large skillet, sauté the onion, thyme and garlic until softened.

Add the Arborio rice and cook for 1-2 minutes, until coated
in oil.

Add the white wine (if using) and cook until absorbed.

Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding broth in 1/2 cup increments, until the rice is cooked and creamy (about 20-25 minutes).

In a separate skillet, sauté the mushrooms until tender and fragrant.

When the rice is cooked, stir in the butter, Parmesan cheese and cooked mushrooms. Season with salt and pepper to taste.

Serve immediately, garnished with chopped parsley if desired.