Risotto With Leeks And Mushrooms

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

1. Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.
2. 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.