Creamy Mushroom Risotto

Jana here with a delicious side dish that can be made in under 30 minutes!  (and most of that time is spent with it simmering on the stove top)  I found inspiration for this on All Recipes site. I changed the method of the recipe quite a bit, to make it faster. This was very flavorful, and would go well with a meat and green vegetable!

Creamy Mushroom Risotto  

1 1/2 cups chicken broth
3/4 cup rice, uncooked (I used a mixture of wild rice and brown rice, but I think any type would be fine)
1 tablespoon olive oil
1 pound fresh mushrooms, sliced (or use canned mushrooms)
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon butter
1/2 teaspoon onion powder
1/4 teaspoon thyme
salt and pepper to taste

1. In a medium skillet, heat the olive oil over medium heat. Add the sliced mushrooms and minced garlic, and cook for 2-3 minutes. Next, stir in the rice, and cook for 2 minutes. Add the chicken broth, and bring to a boil. Once it is boiling, cover and allow to simmer for approximately 20 minutes. (or until most of the liquid is absorbed)

2. Add the onion powder, thyme, and salt/pepper and stir to combine. Mix in the butter and Parmesan cheese, and simmer for 2-3 minutes.

Enjoy!