Portabella Risotto

1. 1

   Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.

2. 2

   Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.

3. 3

   Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.

4. 4

   Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.

5. 5

   Mix in remaining 1/4 cup of broth mixture.

6. 6

   Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.

7. 7

   Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.

No nutritional information available.

No additional tips available.