mushroom risotto

Name: mushroom risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 cups aborio rice; 4.5 cups chicken broth 99% fat free; .5 large onion chopped; 1 cup mushooms chopped; .5 cup shredded parmesan cheese; 4 tbsp butter; 1 tablespoon oil; .33 cup of white wine

(6)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 cups aborio rice4.5 cups chicken broth, 99% fat free.5 large onion, chopped1 cup mushooms, chopped.5 cup shredded parmesan cheese4 tbsp butter1 tablespoon oil.33 cup of white wine

Directions

Melt 2 tbsp butter and oil in suace pan. Saute mushroom and onion unitl tender. Stir in rice and continue stiring until rice is shinny(Less than 5 minutes. Reduce heat to medium and stir in 1/2 cup of broth. Continue stiring until liquid is absorbed. Add wine in towards the end of adding the broth. Continue adding chicken broth until the rice is a creamy but slightly firm texture. Remove from heat and stir inremaining butter and cheese.
Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLONDE281.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 192.8
Total Fat: 12.2 g
Cholesterol: 25.2 mg
Sodium: 540.3 mg
Total Carbs: 14.2 g
Dietary Fiber: 0.9 g
Protein: 4.8 g

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Member Reviews

KATBURNS2
Time consuming but well worth the wait. Turned out great and even reheated well! - 1/30/12
JULIEIRENE
I love this recipe - risotto is a real comfort food in my mind - hot, creamy & delicious! I used a low-sodium vegetable broth instead of chicken broth to make it veggie-friendly and more sodium-conscious. Turned out perfect! - 8/31/10
CD7840224
Loved it!! My rice was a little crunchy, but I used regular rice so maybe that had something to do with it? I've never had risotto before, but I will again and again! My dad thought it was salty (from the cheese) so I might add less next time. Served with Broiled Tilapia Parmesan (SP) and a salad. - 7/15/10
SEAJGREEN
Very good. Remember to add broth 1/2 cup at a time and stir til absorbed. Takes time but worth it. - 6/20/10
TREGIANI
I really liked it. I would just add a little bit more mushrooms (maybe another cup), but is creamy and delicious. - 10/14/09
LECTERCLARICE
A very tasty dish. This was my first attempt at making a risotto and I was really happy with the end result. Makes 6 servings exactly, but I can hardly believe the calories were so low given how rich and creamy this meal was! Next time I think I'd probably cut out adding the extra butter at the end. - 3/2/09