Yes, I know, I’m getting kinda fancy with the Risotto thing and then adding Thyme to it, oh my goodness, next thing you know, I will be giving a recipe for ahi-tuna! (Will wait until I actually get to California before going there)
This is another one of the recipes that I found while in Orlando during Thanksgiving.
3 tables butter
2 cups sliced baby bella mushrooms
1/2 cup chopped onion
1 1/4 cups arborio rice
3 1/2 cups vegatable broth or chicken broth
1 cup shredded parmesan
2 tables chopped fresh thyme
Preheat oven to 375. In a large deep oven-proof skillet with a tight fitting lid, melt butter over medium heat. Add mushrooms and onion; cook and stir 5 min or until tender.
Stir in rice and cook and stir until lightly toasted, about 2 min. Stir in broth; season with salt and pepper to taste.
Cover skillet and place in oven. Bake 45 min.
Remove skillet from oven. Stir in Parmesan and thyme, season with salt and pepper to taste and serve.
This makes an excellent side dish for any meat.
Chocolate Castles 