PORCINI RISOTTO
Source of Recipe
Unkown
Exchanges
Makes: 8 Servings (about 1/2 cup each)
- 1/4 to 1/2 ounce dried porcini mushrooms
- Olive oil cooking spray
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 small tomato, seeded, chopped
- 1 teaspoon dried sage leaves
- 1/4 teaspoon dried thyme leaves
- 1-1/2 cups arborio rice
- 1-1/2 quarts reduced-sodium vegetable, or chicken, broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons pine nuts or slivered almonds, toasted
- 2 tablespoons finely chopped fresh sage or parsley
Place mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes; drain, reserving liquid. Slice mushrooms,
discarding any tough parts.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute mushrooms, onion, and garlic until tender about 5 minutes. Stir in tomato, sage, and thyme; cook 2 to 3 minutes more. Stir in rice. Cook, over medium heat until rice begins to brown, 2 to 3 minutes, stirring frequently.
Heat broth and reserved porcini liquid to boiling in medium saucepan; reduce heat to medium-low to keep broth hot. Add broth to rice mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding another 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes.
Stir in cheese; season to taste with salt and pepper. Serve risotto in bowls; sprinkle with pine nuts and sage.
Per 1/2-cup Serving: Calories: 195, Fat: 3.0 g, Cholesterol: 2.5 g, Sodium: 68 mg, Protein: 5.1 mg, Carbohydrate: 34 g ++++ Exchanges: 1 Vegetable, 2 Bread, 1/2 Fat
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