Mushroom risotto

• 1 lb white mushrooms sliced
• 3 cup vegetable broth
• 1/4 cup onion, chopped
• 3/4 cup arborio rice
• 1/4 cup dry white wine
• 1 1/2 tbsp olive oil
• 1 salt and pepper to taste

1. Warm broth in sauce pan over low heat
2. Slice mushrooms and chop onion
3. Heat 1 tablespoon of oil in large saucepan over medium high heat.
4. Stir in mushrooms and cook for 3 minutes or until soft.
5. Once soft remove with juices and set aside.
6. Place remaining 1/2 tablespoon of oil in pan and heat.
7. Stir in onions and cook for 1 minute.
8. Stir in rice until well mixed and coated with oil.
9. Should be a minute or 2.
10. Pour in wine and stir constantly until all the wine is absorbed
11. Add 1/2 cup of broth to the rice and stir until absorbed.
12. Continue doing this until all the broth has been used.
13. Remove from heat and add mushrooms with the juices back to the pan.
14. Salt and pepper to taste.
15. Mix together and allow it to sit for about 5 minutes to absorb the juices from the mushrooms.

white mushrooms, vegetable broth, onion, arborio rice, white wine, olive oil, salt

Taken from cookpad.com/us/recipes/345993-mushroom-risotto (may not work)