MUSHROOM THYME RISOTTO
This is a combination of a few different risotto recipes since I couldn't find one that was exactly what I wanted. I wanted to remember how I put this together so next time I make it I won't have to guess!
Provided by Pickles McGee
Categories Rice
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Heat chicken broth to a boil, reduce to simmer, and keep hot.
- In a separate pan, melt butter and saute mushrooms until soft.
- Add olive oil to pan and saute onions for 4 minutes.
- Add garlic and cook for 1 minute.
- Add rice to pan and cook for about 2 minutes.
- Stir in wine. Cook and stir until liquid is absorbed.
- Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
- Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
- Season with pepper, sprinkle with chives, and serve.
Nutrition Facts : Calories 394.2, Fat 9.9, SaturatedFat 3.9, Cholesterol 13.1, Sodium 885.6, Carbohydrate 56.8, Fiber 2.9, Sugar 2.9, Protein 13.1
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