| | Directions | | Bring vegetable broth to a simmer in a medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 T. of butter with the olive oil in a heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute, then add the mushrooms and cook until they are tender, about 8 minutes. Add the rice and stir to coat. Increase heat to medium high and add 3/4 C of the hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 C. at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme and serve immediately. Yields 4 servings. |
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| Ingredients | | - |  | 1 can vegetable broth (14 1/2 to 15 oz 14 1/2 ounce cans) |
| - | | 3 tablespoons butter |
| - | | 3 tablespoons olive oil |
| - | | 2 shallots, chopped |
| - | | 1/2 pound portabella mushrooms, chopped |
| - | | 1 cup medium grain rice or arborio rice |
| - | | 1/2 cup freshly grated Parmesan cheese |
| - | | 1 teaspoon chopped fresh thyme |
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