Savory Mushroom Risotto

Ingredients

• 1 cup Arborio rice
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1/4 cup grated parmesan cheese
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add mushrooms, season with salt and pepper, and cook until browned and tender, about 8 minutes. Remove and set aside.
2. In the same skillet, add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds.
3. Stir in Arborio rice and cook for 1 minute until lightly toasted.
4. Pour in white wine and stir until absorbed.
5. Add warm vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
6. Stir in butter, parmesan, cooked mushrooms, and thyme. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional thyme and shaved parmesan.