Chicken Mushroom Rissoto

1 cup arborio rice or any short grain rice
4 cups of chicken broth (reduced sodium prefered)
1 large shallot chopped finely (can be replaced with 2 Tbsp of onion)
1 cup of mushrooms sliced
1.5 Tbsp of olive oil
2-3 cloves of garlic minced
1 Tbsp of fresh parsley
2 Tbsp of real parmesan cheese

In a non-stick frying pan add minced shallot, garlic and sliced mushrooms with 1 tbsp of olive oil. Cook on high until the mushrooms lose moisture and shallot and garlic are soft. Remove from heat and place in a bowl to keep warm. In the same frying pan add 0.5 tbsp of olive oil and your rice and put over heat stirring until the rice become more opaque in color. Add 1/2 cup of chicken broth to the rice and stir constantly until the liquid is absorbed. Repeat adding 1/2 cup of chicken broth waiting until it is absorbed and adding more until all liquid is used. At this point the rice should be cooked but not really soft, if your rice is still hard you can add water as liquid instead of chicken broth without losing too much flavor. Remove the rice from the heat stir in mushroom mixture, parsley and parmesan cheese and return to heat for 1-2 minutes. Remove and serve! serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user NIGHTSKY200696.