Recipe: Mushroom Risotto (with Roasted Broccoli Rabe)

INGREDIENTS

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups arborio rice
• 1-pound assorted mushrooms, sliced
• 1 cup white wine or broth
• 6 cups broth
• 1 tablespoon fresh thyme leaves
• 1 lemon, zested
• Sea salt & pepper
• ¼ grated parmesan cheese
   

INSTRUCTIONS

1. Heat oil over medium heat and add garlic, stirring for 1-2 minutes, until fragrant.
2. Add rice and stir until rice is coated in oil and begins to turn translucent.
3. Turn heat up to medium-high and add mushrooms and wine.
4. Cook until the wine has been nearly completely absorbed.
5. Add broth, about a half cup at a time, and stir continuously until broth has been absorbed.
6. Continue adding broth in half cup additions until absorbed until the rice is al dente and creamy.
7. Remove from heat. Stir in thyme, lemon zest, salt, pepper, and parmesan cheese.
    

TIP: Enjoy with Roasted Broccoli Rabe
 

SERVES: 6