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.