Raab & Mushroom Risotto

1 tablespoon olive oil
1 cup mushrooms, sliced (shiitake or cremini work well)
2 cups spring raab, chopped
1 cup Arborio rice
1/2 cup dry white wine (optional)
4 cups vegetable or chicken broth, warmed
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
1 tablespoon fresh thyme or parsley for garnish (optional)

Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until browned, about 5 minutes. Season with salt and pepper.

Add the rice and stir to toast the rice for about 1-2 minutes.

Pour in the white wine, stirring constantly, and let it cook off until absorbed by the rice.

Begin adding the warmed broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.

After about 15-20 minutes, when the rice is creamy and tender, stir in the chopped raab. Cook for an additional 3-4 minutes until the raab is wilted.

Remove from heat and stir in the grated Parmesan. Adjust seasoning with salt and pepper.

Garnish with fresh thyme or parsley before serving.