Mushroom Risotto

I love risotto. All the stirring seems like a lot of work when I am doing it, but the rich creamy end result is always worth it. I also love mushrooms, so this combines the best of several worlds.

Ingredients

1 Cup Risotto

4 Cups Vegetable Broth

Assortment of Mushrooms, Chopped

1 Medium Onion, Diced

2 Cloves Garlic, Diced

3-4 Thyme Sprigs

1 Tablespoon Vegan Butter

1/2 Cup White Wine, Plus a Splash (I used vermouth.)

1/4 Cup Basil, Chopped

1/4 Parsley, Chopped

1 Tomato, Diced
Salt & Pepper to Taste

Directions
Over high heat saute mushrooms, 1-2 thyme sprigs, garlic, and salt pepper; cook just enough to give some color to the mushrooms, add a splash of white wine to deglaze, then set aside.
Season broth and let simmer in a sauce pan; the broth should be warm when added to the risotto
In a medium sized pot saute the onions and garlic for about 5 minutes (You need the right size pot. Too much surface area makes for a lot of stirring and liquid will evaporate; too little surface area can make it hard for the rice to absorb the broth evenly.)
Add in the risotto and 1-2 thyme sprigs
Mix in white wine and stir until absorbed by rice
Stir in broth slowly, about a 1/4 cup at a time, to the risotto; keep stirring until the liquid is absorbed
Once all the broth has been used, stir in the mushrooms, butter, parsley, and basil; serve with diced tomato and a sprinkle of parsley and basil