Recipe Details

Mushroom Risotto

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Number of Servings: 5

Serving Size: 1/2 cup

Arborio rice is a special Italian rice used to make risotto. Its higher starch content gives a rich, creamy texture unlike that of other rice varieties. Wild mushrooms imbue the dish with a rich, earthy flavor.
Name: Amount:
low-fat, low-sodium chicken broth 2.25 cup
dried mushrooms,such as Chinese tree ear, shiitake, porcini, or morels 0.25 cup
olive oil 1 Tbsp
onion, finely chopped 1 cup
garlic, minced 1 clove
arborio rice, uncooked 0.75 cup
dry white wine 0.25 cup
grated Romano or Parmesan cheese 0.25 cup
1: Combine the broth and mushrooms in a saucepan. 2: Bring to a boil; reduce the heat and simmer uncovered 10 minutes, or until the mushrooms have softened. 3: Remove the mushrooms with a slotted spoon; chop and reserve. 4: Keep the broth warm over low heat. 5: Heat the oil in a large skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. 6: Add the rice, saute 1 minute. 7: Add the wine to the rice mixture and simmer until the wine is absored. 8: Add the reserved broth, 1/2 cup at a time, maintaining a simmer so that the rice absorbs the broth mixture slowly. Stir often. 9: When the rice has absorbed most of the broth (about 25 minutes), stir in the mushrooms and heat through. 10: Continue to add the remaining broth 1/4 cup at a time, stirring often, until the rice is creamy and the grains are slightly firm in the center. 11:

Sprinkle with cheese and serve immediately.
Nutritional Information (per serving)
Calories 160
Calories from Fat 42
Total Fat 5g
Saturated Fat 1g
Cholesterol 3mg
Sodium 104mg
Potassium n/a
Carbohydrates 25g
Dietary Fiber 1g
Sugars 3g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1-1/2 Starch 1 Fat (monounsaturated) Total
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