Mushroom risotto

3 cups sliced mushroom
1 medium onion, chopped
2 tbs. olive oil
1.5 cups chicken stock (vegetable, mushroom or water can be substituted)
4 tablespoons of parmesan
2 sprigs of thyme
0.75 cup arborio rice (or medium grain white rice or brown rice)
pinch of salt (if stock is unsalted)
black pepper to taste

Heat the olive oil in a heavy bottom pot and then add the onions. Cook them until golden brown. Then add the mushrooms and the thyme and cook 3-4 minutes longer. Then add the rice and cook a bit longer until the rice absorbs the juices. Then add the stock and cook over medium heat until the liquid is absorbed or the rice tastes done. Add more liquid if needed. At the end, turn off the heat and stir in the parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user NEWENGLANDER2.