Portabella Risotto

• 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

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.

vegetable broth, red wine, portabella mushrooms, butter, arborio rice, thyme, parmesan cheese

Taken from www.food.com/recipe/portabella-risotto-233957 (may not work)