6 Servings

45 Minutes

Ingredients

2 cups Baby Bella (crimini) mushrooms, sliced

1 clove garlic, diced

2 cups arborio rice

1 tsp olive oil

3 tsp butter

2 shallots, minced

1 cup white wine

8 cups fat free vegetable stock or broth, or chicken stock

kosher salt and pepper

1/2 cup grated parmesan cheese

4 tbsp chopped parsley

Directions

1. Heat the stock in a small pot and keep on low heat.
2. In a medium size heavy saucepan, sauté garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute.
3. Add 1/2 cup of the stock or broth and let the mushrooms cook about 4 minutes. Set aside.
4. Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
5. Add rice mixing well until well coated and translucent, about 2 minutes.
6. Add wine, salt and pepper and mix well until it is absorbed into the rice.
7. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.
8. Add mushrooms, parmesan cheese and parsley, mix well and serve

Nutrition

Amount per serving

1 cup

Calories: 333 kcal

Carbohydrates: 52 g

Protein: 11 g

Fat: 5.5 g

Saturated Fat: 3 g

Cholesterol: 12 mg

Sodium: 934 mg

Fiber: 0.5 g

Sugar: 3 g

Recipe provided by Skinnytaste.com. Interested in learning more about MOVATI Nutrition? Book an appointment to speak with one of our Registered Holistic Nutritionists today