INGREDIENTS
Serves 2
2 cups vegetable stock
11/2 tablespoons extra-virgin olive oil
3/4 cup diced assorted fresh mushrooms
1/4 teaspoon dried thyme
1/2 cup Arborio rice
1/2 cup grated Parmesan cheese
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
1. Heat vegetable stock in a small saucepan over low heat. Let sit over low heat while you make the risotto.
2. Place olive oil in a large saucepan over medium heat. When hot, add the mushrooms and thyme. Cook and stir until mushrooms give up their liquid and the liquid evaporates, about 6–8 minutes. Stir in rice; cook and stir 3–4 minutes until rice is opaque.
3. Add 1/4 cup of the stock to the rice mixture; cook and stir until liquid is absorbed. Continue to add stock 1/4 cup at a time, stirring frequently, until rice is tender and mixture is creamy.
4. When all the stock is added and rice is tender, remove from the heat and stir in cheese, pepper, and butter; cover and let stand 5 minutes. Stir and serve immediately.