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Creamy Mushroom Risotto
Ingredients:
- (4 cups) fat-free, less-sodium chicken broth
- (1 Tbsp.) butter
- (1/2 cup) onion, finely chopped
- (1 1/2 tsp.) garlic, minced and divided
- (1 cup) Arborio rice, uncooked
- (1/2 cup) dry white wine
- (1 Tbsp.) extra-virgin olive oil
- (4 cups) shiitake mushroom caps, thinly sliced
- (2 tsp.) fresh thyme, chopped and divided
- (3/4 cup) frozen green peas
- (6 Tbsp.) grated fresh Parmigiano-Reggiano cheese, divided
- (1/4 tsp.) freshly ground black pepper
Preparation Time
About 10 minutes
Cook Time
About 45 minutes
Instructions
- 1Place a medium saucepan and large skillet over medium heat. Add broth to saucepan, bring to a simmer. Once broth is simmering, reduce heat to low and keep warm.
- 2Add butter to skillet, melt. Add onion, cook 2 minutes, stirring. Add 1 tsp. garlic, stir another 30 seconds. Add rice, cook another minute, stirring. Add wine, continue to stir another 2 minutes.
- 3Add 1/2 cup broth, stir another 2 minutes. Add 1/2 cup of broth at a time, stirring, until all of broth is added and combined which should take about 20 minutes.
- 4Place a large nonstick skillet over medium-high heat. Add oil. When hot, add mushrooms and saute 5 minutes, stirring occasionally. Add rest of garlic and 1 tsp. thyme, cook another minute. Remove from heat.
- 5Add mushrooms, rest of thyme, peas, 1/2 cup cheese and pepper to risotto, stir to combine and cook 3 minutes. Top each portion with 1 1/2 tsp. of Parmesan cheese, serve.
Nutritional Information
Serving Size: 1/4 of dish
Amount Per Serving:
- Calories 324
- Total Fat 10 g
- Total Carbohydrate 48 g
- Protein 11.7 g
- Cholesterol 14 mg
- Sodium 710 mg
- Fiber 4.5 g
Additional Information
Recipe Category: Dinner
Recipe Subcategory: Entrées with Poultry
Recipe Ethnicity: Italian
Dietetic Info:
- Glycemic Index:
- Gluten Free: Yes
Vegetarian/Allergen Info: Contains Poultry, Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe