Mushroom Lover's Risotto
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups low sodium beef broth1 tablespoon olive oil1 pound assorted mushrooms, chopped2 yellow onions, finely chopped4 garlic cloves, minced1 tablespoon minced thyme or rosemary1 cup risotto rice, such as Arborio, Carnaroli or Vialone Nano1 cup dry white wine1/2 cups grated or slivers of Parmesan cheese1 tablespoon unsalted butter
Place the beef broth in a small saucepan over low heat. Heat a large skillet over medium heat and add the olive oil. Add the mushrooms, onions, garlic, and thyme or rosemary. Cook 6 to 8 minutes, stirring often, until the mushrooms give off their liquid and the onions start to soften. Add the rice and cook a minute more, stirring once or twice.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 300.4
- Total Fat: 9.6 g
- Cholesterol: 15.0 mg
- Sodium: 639.9 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 3.5 g
- Protein: 10.8 g
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