Mushroom Thyme Risotto

This is a combination of a few different risotto recipes since I couldn't find one that was exactly what I wanted. I wanted to remember how I put this together so next time I make it I won't have to guess!

• Ready In: 40 mins
• Serves: 4-5

Ingredients

• 4  cups chicken broth
• 1  tablespoon butter
• 8  ounces baby portabella mushrooms, sliced
• 1  tablespoon olive oil
• 1⁄2 cup onion, chopped
• 2  garlic cloves, minced
• 1 1⁄4 cups arborio rice
• 1⁄2 cup dry white wine
• 1⁄4 cup parmesan cheese, grated
• 2  fresh thyme sprigs
•  pepper
•  chives, chopped (optional)

Directions

1. Heat chicken broth to a boil, reduce to simmer, and keep hot.
2. In a separate pan, melt butter and saute mushrooms until soft.
3. Add olive oil to pan and saute onions for 4 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice to pan and cook for about 2 minutes.
6. Stir in wine. Cook and stir until liquid is absorbed.
7. Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
8. Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
9. Season with pepper, sprinkle with chives, and serve.