Mushroom Lover's RisottoSubmitted by: CAREWARR
IntroductionI found this on KitchenDaily.com in the Skinny Chef section. I found this on KitchenDaily.com in the Skinny Chef section.
4 cups low sodium beef broth
1 tablespoon olive oil
1 pound assorted mushrooms, chopped
2 yellow onions, finely chopped
4 garlic cloves, minced
1 tablespoon minced thyme or rosemary
1 cup risotto rice, such as Arborio, Carnaroli or Vialone Nano
1 cup dry white wine
1/2 cups grated or slivers of Parmesan cheese
1 tablespoon unsalted butter
Add the white wine and cook 1 to 2 minutes, stirring continuously until the liquid is completely absorbed. Add a half cup of the beef broth and reduce to a hearty simmer. Continue to add half cups of the beef broth as the rice cooks, for a total of about 30 minutes or until the rice is soft to the bite or "al dente". Stir in half the Parmesan and the butter. Serve immediately with remaining Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user CAREBEAR5218.