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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Incredibly easy, rich, delicious risotto. Fantastic served with a green salad, a crusty baguette and a nice glass of red wine. Ingredients:
3 cups vegetable broth |
1 cup red wine (only use something you would enjoy drinking!) |
8 ounces portabella mushrooms |
2 tablespoons butter |
1 cup arborio rice |
2 tablespoons fresh thyme or 1 tablespoon dried thyme |
1/4 cup grated parmesan cheese |
Directions:
1. Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
2. Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
3. Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
4. Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
5. Mix in remaining 1/4 cup of broth mixture.
6. Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
7. Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.
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