Risotto with Mushrooms and Thyme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 tbsp olive oil (or butter)1 medium onion, chopped1 cup arborio rice, uncooked5-6 cups chicken or vegetable broth3/4 cup grated parmesan cheese1/4 cup freshly chopped thyme (or oregano)1 tbsp butter1/4 tsp black pepper
In a heavy saucepan, heat the oil, add the onion, and cook over low heat until soft, 3 minutes. Add the rice and cook, stirring another 3 minutes. (Have hot stock going in another pot at the same temperature as the rice and onions. It's important that they're both at the same temperature.) Slowly add one cup of hot stock to the rice, stirring constantly. Add the mushrooms at this point. Continue to stir, allowing the rice to bubble and simmer. When the stock has been absorbed, add 1/2 cup at a time, stirring constantly, until almost all the stock has been added. Basically, keep adding enough stock to just cover the rice. The rice should cook 25-30 minutes total while you're adding the stock. When all the stock has been absorbed, stir in the parmesan, herb, butter, and black pepper. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KFCOOKE.
Number of Servings: 4
Recipe submitted by SparkPeople user KFCOOKE.
Nutritional Info Amount Per Serving
- Calories: 339.4
- Total Fat: 14.4 g
- Cholesterol: 28.7 mg
- Sodium: 1,572.1 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 1.3 g
- Protein: 13.6 g