2 TBS. butter
1/2 tsp. dried thyme
10 oz. button mushrooms, trimmed and quartered
salt and pepper
1 cup long grain rice
1 (14.5oz) chicken broth
1 tsp. garlic minced
1/4 cups grated Parmesan
In a deep microwave safe dish with a tight fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.
In the same dish, combine rice, broth and garlic. Season with salt and pepper. Cover and microwave 9 minutes. Stir in 2 cups water and microwave until rice is tender. 9 minutes more.
Stir in mushroom mixture. Microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. If risotto is too thick, add water as needed.