Garlic-Free Risotto with Portabello Mushrooms
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Garlic-Free Risotto with Portabello Mushrooms calories by ingredient
Introduction
We made this risotto for guests who could not eat garlic (which is usually a big part of the flavor of our risottos). We added portabello mushrooms to give it a little more oomph to make up for the lack of garlic. Delicious served with roast chicken, bruschetta with fresh mozzarella, and a dark greens salad! We made this risotto for guests who could not eat garlic (which is usually a big part of the flavor of our risottos). We added portabello mushrooms to give it a little more oomph to make up for the lack of garlic. Delicious served with roast chicken, bruschetta with fresh mozzarella, and a dark greens salad!Number of Servings: 16
Ingredients
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Extra Virgin Olive Oil, 3 tbsp
Trader Joe's Arborio Rice, 1 box (11 servings)
Portabello Mushrooms, chopped, 1.5 cup
Peas, frozen, 1 cup
Onions, raw, 1 large
Imagine Low Sodium Organic Chicken Broth, 8 cup
Butter, salted, .25 cup
Parmesan Cheese, grated, 1 cup
Ground Saffron, .5 tsp
Trader Joe's Mushroom Asiago Gourmet Chicken Sausages, 1 pkg (4)
Directions
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.
