Simple Homemade Mushroom and Thyme Risotto

Ingredients

• •1 tablespoon olive oil
• •1 tablespoon unsalted butter
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1 cup arborio rice
• •4 cups vegetable stock, warmed
• •1/2 cup dry white wine
• •1 cup mushrooms, thinly sliced
• •1 teaspoon fresh thyme leaves, chopped
• •1/2 cup grated Parmesan cheese
• •Salt, to taste
• •Freshly ground black pepper, to taste
• •Optional: chopped fresh parsley, for garnish

Instructions

1. 1

   Heat the olive oil and butter in a large pan over medium heat.

2. 2

   Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the arborio rice and stir to coat the grains in the oil and butter, cooking for 1-2 minutes.

5. 5

   Pour in the white wine and cook, stirring until the liquid is mostly absorbed.

6. 6

   Begin adding the warmed vegetable stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

7. 7

   After 10 minutes of cooking the rice, stir in the sliced mushrooms and chopped thyme leaves. Continue adding the stock in increments until the rice is tender and creamy, about 18-20 minutes.

8. 8

   Once the rice is cooked, stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.

9. 9

   Remove the pan from heat, cover, and let the risotto rest for 2 minutes.

10. 10

    Stir gently, garnish with chopped parsley if desired, and serve warm.