This risotto recipe works well with Halibut with Red Curry Sauce or as a side dish with any other tasty meal.
Serves 4 (with leftovers for Risotto Cakes)
3 tbsp canola oil, divided
1 onion, diced
2 cloves garlic, minced
1 pound fresh baby portobello and crimini mushrooms, sliced
1 tbsp dried thyme
2 tbsp fresh flat-leaf parsley, chopped
Salt and pepper to taste
1 1/2 cup Arborio rice
1/2 cup dry white wine (optional)
1 32-oz box chicken broth (may not use all of it)
1/2 cup Parmesan cheese, grated
Heat 2 tbsp oil in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 5 minutes. Add mushrooms, thyme and parsley. Saute until lightly browned and liquid is reduced, about 15 minutes. Season with salt and pepper. Remove from heat and set aside.
Heat 1 tbsp oil and rice in a saucepan. Stir until rice is well coated, about 1 minute. Stir in wine and cook until most liquid has evaporated. Add chicken broth 1/2 cup at a time, stirring often. Allow the rice to absorb broth before adding more. Remove from heat; stir in mushroom mixture and Parmesan Cheese.