Thyme and White Wine Risotto

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1 cup)
• Dry white wine (1/2 cup)
• Vegetable broth (4 cups, warm)
• Fresh thyme leaves (2 tablespoons, chopped)
• Parmesan cheese (1/2 cup, grated, plus more for serving)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a large saucepan, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated with the oil.
4. Pour in the dry white wine and stir until it is absorbed by the rice, which will take about 2-3 minutes.
5. Gradually add the warm vegetable broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be fully absorbed before adding more broth. This process should take about 18-20 minutes.
6. Continue stirring until the risotto is creamy and the rice is al dente.
7. Remove the saucepan from heat and stir in the fresh thyme leaves and grated Parmesan cheese. Season with salt and pepper to taste.
8. Let the risotto rest for a few minutes before serving to enhance the flavors.
9. Serve hot, garnished with additional Parmesan cheese and fresh thyme leaves for an extra touch of elegance.