Sun-dried Tomato & Mushroom Risotto

Who doesn't love risotto? It's hearty, creamy, and Italian! It might take what seems like a lifetime of stirring, but the end result is worth every drop of sweat (eww, just not in the risotto pot, ok?). Try out this yummy combo...

Sun-dried Tomato & Mushroom Risotto

Makes 4 servings

6 cups vegetable broth (preferably unsalted, but if it is just don't add salt later)

3 tablespoons olive oil

1 onion, finely minced

mushrooms, thinly sliced (use whichever variety and amount you prefer, I used 8 oz baby bellas)

2-4 oz vac pack sun-dried tomatoes, chopped (could sub sun-dried tomatoes in oil)

2 garlic cloves, minced

1 teaspoon thyme

1 teaspoon rosemary

1/2 teaspoon ground nutmeg

black pepper, to taste

1/2 teaspoon salt

1 1/2 cups arborio rice (do NOT sub any other type!!)

Bring the broth to a boil in a medium saucepan, then set to simmer on a back burner. In another large pot on medium-high heat, saute' the onion until translucent, then add the mushrooms and sun-dried tomatoes, cook until the mushrooms are tender. Add the garlic, herbs & spices, and salt. Saute' for about 3 more mins.

Add the rice and incorporate it into the veggie mixture. Add one ladle of broth and, stirring often, simmer until the broth is absorbed. Continue this ladle by ladle, until you run out of broth. The rice should be tender and creamy and all of the broth should be absorbed. This should take 20-30 mins at medium-high heat.