Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 1 pound (450g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 1/2 cups (300g) long-grain rice, rinsed
  • 3 cups (720 ml) vegetable broth (or chicken broth for a richer flavor)
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Melt butter in a large skillet over medium heat. Add onion and cook until softened. Add the mushrooms and cook until softened and lightly browned.
  2. Stir in garlic, thyme, and sage; cook until fragrant.
  3. Add the rice to the skillet and cook, stirring frequently, until lightly toasted.
  4. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.
  5. Remove from heat, stir in heavy cream and Parmesan cheese until combined.
  6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.