Garlic-Free Risotto with Portabello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Extra Virgin Olive Oil, 3 tbspTrader Joe's Arborio Rice, 1 box (11 servings)Portabello Mushrooms, chopped, 1.5 cupPeas, frozen, 1 cupOnions, raw, 1 largeImagine Low Sodium Organic Chicken Broth, 8 cupButter, salted, .25 cupParmesan Cheese, grated, 1 cupGround Saffron, .5 tspTrader Joe's Mushroom Asiago Gourmet Chicken Sausages, 1 pkg (4)
Constant stirring is key, so be prepared to stay at the stove for an hour or so!
Slice sausage and set aside in refrigerator. Grind saffron threads with mortar and pestle and set aside.
Chop onion fine and sautee in olive oil until onions are translucent. Add butter and stir until melted. Drop in the four cups of rice, stirring to coat in olive oil. Continue cooking rice and onion at medium high heat, stirring constantly to prevent sticking, until the rice is opaque and about 30% of the rice is slightly browned.
Add the two cartons of chicken broth and saffron and continue stirring. Turn heat down to about half when the risotto is nice and bubbly. Add sausage, continue to stir as risotto bubbles.
When risotto has thickened to porridge consistency, turn heat down to simmer and stir in parmesan cheese. Continue to stir and cook on low heat until desired consistency is reached, about 10-20 more minutes.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user NEWMOMOVER40.
Slice sausage and set aside in refrigerator. Grind saffron threads with mortar and pestle and set aside.
Chop onion fine and sautee in olive oil until onions are translucent. Add butter and stir until melted. Drop in the four cups of rice, stirring to coat in olive oil. Continue cooking rice and onion at medium high heat, stirring constantly to prevent sticking, until the rice is opaque and about 30% of the rice is slightly browned.
Add the two cartons of chicken broth and saffron and continue stirring. Turn heat down to about half when the risotto is nice and bubbly. Add sausage, continue to stir as risotto bubbles.
When risotto has thickened to porridge consistency, turn heat down to simmer and stir in parmesan cheese. Continue to stir and cook on low heat until desired consistency is reached, about 10-20 more minutes.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user NEWMOMOVER40.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 9.8 g
- Cholesterol: 27.6 mg
- Sodium: 218.3 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 1.5 g
- Protein: 10.2 g