Mushroom Risotto | Rocky Mountain Lodge

Ingredients

• 8 cups low sodium chicken broth (vegetable broth if you want it vegetarian)
• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 Tbsp butter, divided
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 lb. portobello mushrooms, sliced
• 4 sprigs thyme
• salt and pepper to taste
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped fresh parsley, for garnish