Creamy Mushroom Risotto

Ingredients:

• 4 cups low sodium, fat free chicken broth. Vegetable broth can be used if you prefer a vegetarian dish.
• 1 cup water
• 1 Tablespoon plus 1 teaspoon olive oil
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• 1/4 cup sweet onion or shallot, chopped
• 1 pint baby portobella mushrooms or 4 large portobella mushroom caps, stems and gills removed, cleaned and sliced
• 3/4 cup Parmesan cheese, grated
• 2 Tablespoons Fines Herbes
• Salt and Pepper to taste

Makes 6 servings.

Instructions:

1. In a saucepan, bring the chicken or vegetable broth and water to a light simmer. Cover and keep warm over low heat.
2. Bring a large dutch oven or saucepan to medium heat, add 1 teaspoon olive oil.
4. In the same dutch oven or saucepan, add the remaining Teaspoon of olive oil and heat to medium high, add the rice and saute for 1 minute or until rice starts to become translucent.
5. Add wine and stir until wine is almost completely absorbed and reduce heat to medium
6. Using a ladle, slowly begin adding the warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Continue adding broth 1 ladle at a time every 3 to 5 minutes or until liquid is almost absorbed between each broth addition. Keep stirring.
7. After 20 minutes, add the mushrooms, onions and Fines Herbes, stirring to combine. (I drained my mushrooms/onions first because they let go of a lot of liquid and I didn't want to turn the risotto brown.)
8. Continue to add broth as before stirring frequently for another 8 to 10 minutes or until the risotto has a creamy texture and is still a little firm to the bite.
9. Stir the Parmesan cheese into the risotto and season with salt and pepper, if desired.
10. Serve immediately.

Source: https://spicesinc.com/p-1006-creamy-mushroom-risotto.aspx