Mushroom Risotto (for 2 or 3)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 - 8oz pkg fresh mushrooms, chopped3 Tbsp - Butter1 Tbsp - Olive oil3 1/2 cups Low Sodium Chicken Stock3/4 cup Arborio rice (or any short grain white rice)1/4 cup White wine1/4 cup Parmesan cheese, grated1/2 cup finely chopped onion
Chop mushrooms and saute with 2 Tbsp butter. Salt lightly and set aside.
In a separate saucepan, heat the chicken stock to a simmer.
In medium saucepan, heat remaining butter and oil together. Saute onion until soft (about 4-5 min). Add rice and cook for another 4-5 minutes (until rice is translucent around the edges). Add wine and stir for another 1 minute. Add hot chicken stock by 1/2 cupfuls to pot and stir until absorbed by the rice. Continue this for approx 10 min until half the stock is used. Add mushrooms to the pot, then continue adding and absorbing the chicken stock for another 10 min or so until all is cooked and creamy. Just before serving, add the parmesan and stir in.
Serving Size: Makes 3 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user USHARA.
In a separate saucepan, heat the chicken stock to a simmer.
In medium saucepan, heat remaining butter and oil together. Saute onion until soft (about 4-5 min). Add rice and cook for another 4-5 minutes (until rice is translucent around the edges). Add wine and stir for another 1 minute. Add hot chicken stock by 1/2 cupfuls to pot and stir until absorbed by the rice. Continue this for approx 10 min until half the stock is used. Add mushrooms to the pot, then continue adding and absorbing the chicken stock for another 10 min or so until all is cooked and creamy. Just before serving, add the parmesan and stir in.
Serving Size: Makes 3 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user USHARA.
Nutritional Info Amount Per Serving
- Calories: 1,124.5
- Total Fat: 66.5 g
- Cholesterol: 136.5 mg
- Sodium: 1,923.1 mg
- Total Carbs: 82.6 g
- Dietary Fiber: 3.1 g
- Protein: 40.6 g
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