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Mushroom Risotto

Source of Recipe

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Mushroom Risotto

About.com
By Fiona Haynes - Low Fat Cooking Expert
WW Points
Serves 4
Total Time: 40 minutes

Risotto is a great comfort-food dish, yet it also manages to be light enough for warmer spring or summer evenings. Risotto is also a great main course if you need to eat gluten free. Just make sure your broth is a gluten-free brand. And if you're feeding vegetarian friends, be sure to use vegetable broth rather than chicken broth.

Ingredients:
3-1/2 cups fat-free chicken or vegetable broth
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp mixed dried herbs
6 ounces cremini mushroom, sliced
6 ounces shiitake mushrooms, sliced
1 cup Arborio rice
1/2 cup dry white wine, warmed
2 cups fresh baby spinach
1/4 cup fresh parsley

Preparation:
Empty broth into a 2 quart saucepan and heat until simmering. Keep warm.

Heat oil in a large skillet on medium heat. Sauté onions and garlic until softened and fragrant. Sprinkle dried herbs, followed by mushrooms; sauté until they release their juices.

Add rice and stir quickly to prevent sticking. Add warmed white wine and stir. Once the wine has been mostly absorbed, add the broth, one cup at a time, waiting until each cup of broth has been absorbed before adding the next.

Before adding the last one and half cups, add the spinach. Sprinkle parsley before serving.

Per serving: Calories 249, Calories from Fat 25, Total Fat 3g (sat 0.4g), Cholesterol 0mg, Sodium 70mg, Carbohydrate 49.2g, Fiber 3.4g, Protein 6.7g ++++ WWP: 5