Mushroom Lover's Risotto

4 cups low sodium beef broth

1 tablespoon olive oil

1 pound assorted mushrooms, chopped

2 yellow onions, finely chopped

4 garlic cloves, minced

1 tablespoon minced thyme or rosemary

1 cup risotto rice, such as Arborio, Carnaroli or Vialone Nano

1 cup dry white wine

1/2 cups grated or slivers of Parmesan cheese

1 tablespoon unsalted butter

Place the beef broth in a small saucepan over low heat. Heat a large skillet over medium heat and add the olive oil. Add the mushrooms, onions, garlic, and thyme or rosemary. Cook 6 to 8 minutes, stirring often, until the mushrooms give off their liquid and the onions start to soften. Add the rice and cook a minute more, stirring once or twice.

Add the white wine and cook 1 to 2 minutes, stirring continuously until the liquid is completely absorbed. Add a half cup of the beef broth and reduce to a hearty simmer. Continue to add half cups of the beef broth as the rice cooks, for a total of about 30 minutes or until the rice is soft to the bite or "al dente". Stir in half the Parmesan and the butter. Serve immediately with remaining Parmesan.

Number of Servings: 4

Recipe submitted by SparkPeople user CAREBEAR5218.