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

• 2 cups Baby Bella mushrooms, sliced
• 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

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