Shiitake Apple Risotto

Here's another fall-tasting recipe with apples. This is actually fairly low in fat, and vegan as written. If desired, you can add 2 tablespoons of Parmesan cheese - stir it in just before serving.

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 4  cups  vegetable stock
• 1  onion, minced
• 1 1⁄2 tablespoons olive oil
• 1⁄2 lb shiitake mushroom, fresh "or: soaked,thinly sliced
• 3  cloves garlic, minced
• 1  granny smith apple, diced
• 1  cup arborio rice
• 2  teaspoons dried thyme
•  salt and pepper

Directions

1. Bring the stock to a simmer in a large pan.
2. In a seperate pan, saute the onion in the oil until translucent (~4minutes).
3. Add the garlic and mushrooms and cook another 5 minutes or until mushrooms are soft.
4. Add the apple and stir briefly; then add the rice and cook for 1-2 minutes.
5. Raise the heat to medium high and add 1 cup of stock.
6. Stir the rice constantly, keeping at a simmer.
7. As the liquid is absorbed, continue to add small amounts of stock.
8. Continue this until all of the stock has been absorbed (usually 20-25 minutes) Remove from heat and stir in the thyme.
9. Season with salt and pepper and serve immediately.