Creamy Mushroom Risotto with Parmesan and Thyme

This decadent risotto brings together arborio rice's creamy texture with the earthy flavor of mushrooms and a burst of herbal freshness from thyme. Paired with a glass of crisp white wine, it's a meal that evokes cozy evenings in Italy.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large pan, heat olive oil over medium heat and sauté the onion until translucent.
3. Add the mushrooms and cook until golden and tender, about 5 minutes.
4. Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
5. Pour in the white wine and stir until absorbed.
6. Add the warm broth one ladle at a time, stirring frequently, until the rice is creamy and al dente.
7. Stir in Parmesan cheese and fresh thyme, and season with salt and pepper before serving.

Health Benefits

• Rich in antioxidants from mushrooms
• Contains calcium from Parmesan cheese, good for bone health
• Source of complex carbohydrates for sustained energy

Nutrition Facts

Calories: 450 | Protein: 10g | Carbs: 68g | Fat: 14g | Fiber: 3g | Sugar: 3g