Mushroom Risotto

*Brown Rice, medium grain, 1 cup
* Vegetable Broth, 4 cup (make sure this is a low sodium broth)
* Parmesan Cheese, shredded, 4 tbsp
* Olive Oil, 4 1tsp
* Salt, 3 dash
* Mushrooms, fresh, 1 cup, pieces or slices

Heat a pan, add olive oil (2tsp) and rice, let it cook for about 3 minutes. Add the vegetables broth, 1 cup at the time (let the broth evaporate then add another cup, it might need more/less than 4 cups; you want the rice to feel tender). At the same time, slice the mushrooms (not too thin, not to thick) and cook on a separate pan with the remaining olive oil. When done with the rice, pour the mushrooms in and add the Parmesan. Stir till the cheese melts and serve.

Number of Servings: 2

Recipe submitted by SparkPeople user ALDANA.