Gluten Free Mushroom Risotto

4 cups vegetable broth3 tablespoons oil, divided1 onion, diced1 pound fresh mushrooms, slicedSalt and pepper 
1 12 oz gluten free risotto

1/2 cup white wine

Heat the vegetable broth until boiling. Add risotto and cook for 11 minutes.

In a large skillet, at oil and onion over medium heat. Cook until translucent, about 5 minutes. Add mushrooms and saute for about 5 more minutes. Drain risotto and add it to the skillet. Add wine, salt and pepper. Continue to cook on low heat until liquid is absorbed.