Mushroom Risotto
Source of Recipe
Diabetic Newsletter - e-mail
Exchanges
Makes: 2-1/2 cups (5 Servings)
- 2-1/2 cups Homemade Chicken Broth,...or... 1 can condensed reduced-sodium chicken broth plus 1 cup water
- 1/4 cup (1/4 ounce) dried mushrooms such as Chinese tree ear, shiitake, porcini, or morels
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 3/4 cup uncooked arborio rice
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmesan or Romano cheese
Combine the broth and mushrooms in a saucepan. Bring to a boil; reduce the heat and simmer uncovered 10 minutes, or until the mushrooms have softened. Remove the mushrooms with a slotted spoon; chop and reserve. Keep the broth warm over low heat.
Heat the oil in a large skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. Add the rice; saute 1 minute.
Add the wine to the rice mixture and simmer until the wine is absorbed. Add the reserved broth, 1/2 cup at a time, maintaining a simmer so that the rice absorbs the broth mixture slowly. Stir often.
When the rice has absorbed most of the broth (about 25 minutes), stir in the mushrooms and heat through. Continue to add the remaining broth 1/4 cup at a time, stirring often, until the rice is creamy and the grains are slightly firm in the center.
Sprinkle with cheese and serve immediately.
One(1/2 cup)serving equals: Calories: 160; Fat: 5 g; Cholesterol: 3 mg; Sodium: 104 mg; Carbohydrate: 25 g; Dietary Fiber: 1 g; Sugars: 3 g; Protein: 5 g ++++ Exchanges: 1-1/2 Starch; 1 Fat
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