Mushroom Risotto

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it’s worth it. In this video you can see the steps involved in cooking a mushroom risotto.

 

~ Lower Calorie Mushroom Risotto ~

Ingredients

Ingredients

  • 2 cups Baby Bella mushrooms, slicedmushrooms
  • 2 cups arborio rice
  • 1 tsp olive oil
  • 3 tsp butter
  • 2 shallots, minced
  • 1 cup white wine
  • 8 cups fat free chicken stock (or vegetable stock)
  • salt and pepper
  • 1/2 cup grated parmesan cheese
  • 4 tbsp chopped parsley

 

Method

Method

  1. Heat chicken stock in a small pot and keep on low heat.
  2. In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil.
  3. Add mushrooms, salt and pepper and cook 1 minute.
  4. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.
  5. Add butter to the pan on set flame to medium-low heat.
  6. Add shallots, sauté about 1 minute.
  7. Add rice mixing well until well coated and translucent, about 2 minutes.
  8. Add wine, salt and pepper and mix well until it is absorbed into the rice.
  9. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
  10. Add mushrooms, parmesan cheese and parsley, mix well and serve.

Serves 6 – Serving Size: 1 cup – Calories: 278