Italian Mushroom Risotto

Ingredients

• 150 g Arborio rice
• 200 g Mixed mushrooms, sliced
• 1 tbsp Olive oil
• ½ cup Onion, finely chopped
• 1 clove Garlic, minced
• ½ cup White wine(optional)
• 3 cups Vegetable broth, hot
• 30 g Parmesan cheese, grated
• 1 tbsp Butter
• ½ tsp Fresh thyme(optional)
• ¼ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Heat olive oil in a saucepan, sauté onion until translucent, add garlic and mushrooms; cook 4 minutes.

2. 2

   Stir in Arborio rice, toast 1 minute, then deglaze with white wine if using.

3. 3

   Add hot broth one ladle at a time, stirring continuously; wait until liquid is absorbed before adding more.

4. 4

   Continue until rice is al dente, about 18‑20 minutes.

5. 5

   Remove from heat, stir in butter, Parmesan, thyme, salt and pepper.

6. 6

   Let rest 2 minutes and serve.