Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You can use any fresh mushrooms, such as shiitake or portobello, in this recipe. Make-ahead tip: Prepare the risotto, reserving a cup of the broth mixture and leaving the rice slightly undercooked. Cool and refrigerate for up to 2 days. Reheat the risotto just before serving, adding the remaining liquid and fully cooking the rice.

Recipe by Cooking Light December 2002

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Yield:
7 servings (serving size: about 3/4 cup)
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Ingredients

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Directions

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  • Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

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  • Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.

  • Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

  • Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.

Nutrition Facts

276 calories; calories from fat 16%; fat 5g; saturated fat 1.7g; mono fat 2.5g; poly fat 0.3g; protein 8.2g; carbohydrates 41.9g; fiber 1.7g; cholesterol 5mg; iron 0.9mg; sodium 475mg; calcium 123mg.
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