Risotto with Mushrooms

2 tsp olive oil

1 clove garlic, minced or pressed

1 cup coarsely chopped onion

1 cup short-grain white rice (such as arborio or pearl)

2 1/4 cups regular-strength chicken broth

1/2 pound mushrooms, rinsed, drained and thinly sliced

1/4 cup grated Parmesan cheese

2 Tbsp dry white wine

Parsley sprigs

In a 10- to 12-inch pan over medium heat, combine oil, garlic, and onion; stir often until limp, about 5 minutes. Add rice; stir until grains are opaque, 3 to 4 minutes.

Mix broth and mushrooms into pan. Bring to a boil on high heat, stirring often. Reduce heat; simmer, uncovered, until rice is tender and most of the liquid is absorbed, about 25 minutes; stir occasionally, oftener as mixture thickens.

Remove rice from heat; mix in cheese and wine. Pour into a serving dish and garnish parsley.

Serves 4 to 6.