Thyme and White Wine Risotto

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Fresh thyme leaves - 1 tablespoon
• Vegetable broth - 4 cups
• Dry white wine - 1/2 cup
• Arborio rice - 1 1/2 cups
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 2 minutes, stirring constantly.
4. Pour in the white wine and cook until it is absorbed by the rice, stirring frequently.
5. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Continue adding the broth and stirring until the rice is creamy and al dente, about 20 minutes.
7. Stir in the fresh thyme leaves and grated Parmesan cheese. Season with salt and pepper to taste.
8. Remove from heat and let the risotto rest for a few minutes before serving.
9. Serve the thyme and white wine risotto hot, garnished with additional Parmesan cheese and fresh thyme leaves.