Risotto With Leeks And Mushrooms

recipe

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 195
Fat 2.6 g
Satfat 0.8 g
Protein 6.6 g
Carbohydrate 34.7 g
Cholesterol 2 mg
Iron 1 mg
Sodium 438 mg
Caloriesfromfat 12 %
Fiber 1.3 g
Calcium 71 mg

Ingredients

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons olive oil
1 1/2 cups thinly sliced leeks
1 1/2 cups pre-sliced mushrooms
1 cup uncooked Arborio rice
3 tablespoons dry white wine
1/4 teaspoon dried sage
3 tablespoons grated Parmesan cheese
1/8 teaspoon pepper

Preparation

Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add leeks and mushrooms; sauté 5 minutes or until leeks are soft. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add sage and warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed (about 24 minutes total). Stir in cheese and pepper.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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