Mushroom Risotto with Ricotta

Ingredients

• 3 cups (200 g) mushrooms, sliced
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1 1/4 tbsp (5 g) thyme, picked
• 1/4 (28 g) onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup (65 g) arborio rice
• 2 1/2 tbsp (38 ml) dry white wine
• 1 1/2 cups (360 ml) low-sodium vegetable broth
• 1/3 cup (79 g) ricotta
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 1 2/3 tbsp (10 g) Parmesan, grated

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Method

1. Brown the mushrooms in the oil over high heat in one layer in a 10-inch (25 cm) pan, 5 minutes, and set them aside with the thyme.
2. Soften the onion in the same pan for 3 minutes, then add the garlic and rice and stir a minute. Add the wine, then the hot broth a ladle at a time for about 18 minutes, until creamy and just tender at the center.
3. Fold the mushrooms back in and, off the heat, beat in the ricotta, yogurt and Parmesan until it slumps off a spoon; taste and salt if needed.