Creamy Mushroom Risotto with Thyme

Italian · 45 min · vegetarian, gluten-free

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Ingredients

• 1.5 cups arborio rice
• 1 lb cremini mushrooms
• 6 cups vegetable broth
• 1 yellow onion
• 1/2 cup dry white wine
• 3/4 cup parmesan
• 3 tbsp butter
• 1 tbsp fresh thyme
• 2 tbsp olive oil

Method

1. Saute sliced mushrooms in olive oil until browned; set aside.
2. Soften diced onion in butter, then add rice and toast 2 minutes until translucent at the edges.
3. Pour in white wine and stir until absorbed.
4. Add warm broth one ladle at a time, stirring, until each addition is absorbed, about 20 minutes.
5. Fold in mushrooms, thyme, parmesan, and remaining butter; season and serve creamy.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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