Mushroom Thyme Risotto

• 4 cups chicken broth
• 1 tablespoon butter
• 8 ounces baby portabella mushrooms, sliced
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 1/4 cups arborio rice
• 1/2 cup dry white wine
• 1/4 cup parmesan cheese, grated
• 2 fresh thyme sprigs
• pepper
• chives, chopped (optional)

1. Heat chicken broth to a boil, reduce to simmer, and keep hot.
2. In a separate pan, melt butter and saute mushrooms until soft.
3. Add olive oil to pan and saute onions for 4 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice to pan and cook for about 2 minutes.
6. Stir in wine. Cook and stir until liquid is absorbed.
7. 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).
8. Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
9. Season with pepper, sprinkle with chives, and serve.

chicken broth, butter, baby portabella mushrooms, olive oil, onion, garlic, arborio rice, white wine, parmesan cheese, thyme, pepper, chives

Taken from www.food.com/recipe/mushroom-thyme-risotto-428232 (may not work)