INGREDIENTS:
1 teaspoon olive oil
¾ cup Arborio Rice or Brown Sushi Rice
1 cup Onion, finely diced
1 Tablespoon Garlic, minced
4 cups Low Sodium Chicken Stock
1 cup White Wine, Chablis or Chardonnay
2 cups Shitake mushrooms, stemmed and sliced
3 cups Crimini mushrooms, sliced
2 cups Morel mushrooms dried, then rehydrated
1 ½ tablespoons Fresh Thyme, chopped
2 tablespoons Rosemary, fresh, chopped
½ cup Parmesan cheese, freshly grated
½ cup Half and half
½ teaspoon Salt
Ground Black Pepper, to taste
PREPARATION:
- Preheat medium size sauté pan to medium high heat. (preferably, use a non-stick pan)
- Spread olive oil around pan
- Add diced onion and sauté until soft
- Then add Arborio rice or brown sushi rice to pan and sauté with onions
- Continuously stir.
- Pour in ½ cup of the chicken stock.
- Once the chicken stock has been absorbed in the rice, then add ½ cup of the white wine.
- Continue this same process until the last ½ cup of chicken stock is left.
- Add your mushrooms, thyme and rosemary to the risotto.
- Once the vegetables soften, add the last half cup of chicken stock.
- As that chicken stock gets absorbed into the rice, add your parmesan cheese, salt and pepper and stir.
- Add half and half. *Optional, but it does give a little creamery texture and appeal to the risotto.
Chef’s Note: Many other vegetables can be used in place of the vegetables provided, such as zucchini, summer squash, asparagus, carrots, peppers, cherry tomatoes and different varieties of onions.
Serves: 8
Serving Size: ½ cup
Calories: 182
Fat: 5 grams
