2 Tbsp. olive oil

1 cup Arborio rice

1/2 cup diced onion

1 garlic clove, minced

8 oz. cremini (baby Portobello) mushrooms, sliced

1 Tbsp. fresh thyme leaves

1/2 cup dry white wine

3 1/2 cups College Inn® Mushroom Stock

2 Tbsp. coarsely chopped fresh parsley leaves

Salt and freshly ground black pepper

Optional Toppings

Toasted chopped walnuts, grated Parmesan cheese

1. Heat oil in a medium saucepan over medium heat. Add rice, onion and garlic and cook 3 minutes, stirring frequently, until onion is tender. Add mushrooms and thyme and cook about 2 minutes until mushrooms start to soften.

2. Stir in wine and cook about 3 minutes until evaporated, stirring frequently. Meanwhile, microwave stock in a 4-cup glass measuring cup on HIGH 3 minutes or until hot.

3. Add 1 cup hot stock to rice mixture, stirring occasionally, until almost absorbed. Continue adding hot stock 1 cup at a time, stirring occasionally, until almost absorbed before adding the next. Remove from heat when the last 1/2 cup of stock is almost absorbed, and rice texture is creamy and slightly al dente. Stir in parsley. Season to taste with salt and pepper. Serve with toppings, if desired.