Mushroom Risotto

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large saucepan over medium heat, combine broth, water and thyme. Let simmer until warm, about 5 minutes. Set aside.

4. In another large pot over medium heat, add oil. Once hot, add onion and garlic and sauté for 4 minutes. Add mushrooms and bell pepper and cook for 2 minutes. Add rice and toast for 2 minutes, stirring constantly. Stir in the wine and cook, scraping up any browned bits, until wine is absorbed, about 4 minutes.

5. Add 2 cups warm broth and bring to a simmer; discard thyme sprigs. Cook, stirring, until most of the liquid is absorbed, about 12 minutes.

6. Add remaining broth, return to a simmer and cook, stirring, until risotto is al dente, about 12 minutes (soft on outside with a slight chewy interior). The risotto should be thick, not too soupy or dry.

7. Remove pot from the heat and stir in cheese, olives, salt and pepper. Stir in more hot broth if the risotto is too thick.

8. Serve immediately, garnished with thyme, if desired.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!