Risotto With Mushrooms And Pine Nuts

Ingredients

• 1/4 cup Bertolli® Extra Virgin Olive Oil
• 1 large yellow or white onion, finely chopped
• 1 package (10 oz.) mushrooms, sliced
• 1-1/2 cups uncooked arborio rice
• 4 cups chicken broth, heated to boiling
• 1/2 tsp. fresh thyme leaves
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 cup pine nuts, toasted

Directions

1. In 4-quart heavy-duty saucepot, heat Olive Oil over medium-high heat and cook onion and mushrooms, stirring occasionally, 10 minutes or until mushrooms are golden. Reduce heat to medium and stir in rice. Cook, stirring constantly, 1 minute. Stir in 1 cup hot broth, thyme, salt and pepper and cook, stirring constantly, 2 minutes or until broth is absorbed. Continue adding broth, 1 cup at a time, stirring occasionally, until broth is absorbed and rice is just tender, about 25 minutes. Stir in nuts. Garnish, if desired, with chopped fresh parsley and Parmesan cheese shavings.