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Creamy Mushroom Risotto
Ok, so here's the deal. When the weather starts to turn cold here in Northeastern PA, this Texas girl goes into hibernation mode. Crank up the stove, the oven or the slow cooker and watch me go! Because I don't really bake, I tend to stick with my favorite comfort foods. Soups, stews, chili, casseroles - pretty much anything that warms me up.
Fresh ingredients, some low fat substitutions and flavorful spices are the key to enjoying our favorite recipes during the long cold Winter. This creamy mushroom risotto combines big, flavorful portobello mushrooms with our Fines Herbes which is hand blended from chervil, chives, marjoram, parsley and tarragon for a rich and flavorful side or main dish.
Risotto recipes take some work to get then just right, so be prepared to stay with it the entire time and stir, stir stir. Add the liquid slowly, letting each addition absorb before adding the next layer. The result should be creamy with a slightly firm or al dente rice.
Fresh ingredients, some low fat substitutions and flavorful spices are the key to enjoying our favorite recipes during the long cold Winter. This creamy mushroom risotto combines big, flavorful portobello mushrooms with our Fines Herbes which is hand blended from chervil, chives, marjoram, parsley and tarragon for a rich and flavorful side or main dish.
Risotto recipes take some work to get then just right, so be prepared to stay with it the entire time and stir, stir stir. Add the liquid slowly, letting each addition absorb before adding the next layer. The result should be creamy with a slightly firm or al dente rice.
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
Instructions:
- In a saucepan, bring the chicken or vegetable broth and water to a light simmer. Cover and keep warm over low heat.
- Bring a large dutch oven or saucepan to medium heat, add 1 teaspoon olive oil.
- 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.
- Add wine and stir until wine is almost completely absorbed and reduce heat to medium
- 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.
- 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.)
- 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.
- Stir the Parmesan cheese into the risotto and season with salt and pepper, if desired.
- Serve immediately.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 285.00
Total Fat 7.00g
Saturated Fat2.50g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 505.00mg
Potassium mg
Total Carbohydrate 37.00g
Dietary Fiber1.00g
Total Sugarsg
Protein 18.00g
Ok, so here's the deal. When the weather starts to turn cold here in Northeastern PA, this Texas girl goes into hibernation mode. Crank up the stove, the oven or the slow cooker and watch me go! Because I don't really bake, I tend to stick with my favorite comfort foods. Soups, stews, chili, casseroles - pretty much anything that warms me up.
Fresh ingredients, some low fat substitutions and flavorful spices are the key to enjoying our favorite recipes during the long cold Winter. This creamy mushroom risotto combines big, flavorful portobello mushrooms with our Fines Herbes which is hand blended from chervil, chives, marjoram, parsley and tarragon for a rich and flavorful side or main dish.
Risotto recipes take some work to get then just right, so be prepared to stay with it the entire time and stir, stir stir. Add the liquid slowly, letting each addition absorb before adding the next layer. The result should be creamy with a slightly firm or al dente rice.
Fresh ingredients, some low fat substitutions and flavorful spices are the key to enjoying our favorite recipes during the long cold Winter. This creamy mushroom risotto combines big, flavorful portobello mushrooms with our Fines Herbes which is hand blended from chervil, chives, marjoram, parsley and tarragon for a rich and flavorful side or main dish.
Risotto recipes take some work to get then just right, so be prepared to stay with it the entire time and stir, stir stir. Add the liquid slowly, letting each addition absorb before adding the next layer. The result should be creamy with a slightly firm or al dente rice.
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
Instructions:
- In a saucepan, bring the chicken or vegetable broth and water to a light simmer. Cover and keep warm over low heat.
- Bring a large dutch oven or saucepan to medium heat, add 1 teaspoon olive oil.
- 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.
- Add wine and stir until wine is almost completely absorbed and reduce heat to medium
- 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.
- 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.)
- 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.
- Stir the Parmesan cheese into the risotto and season with salt and pepper, if desired.
- Serve immediately.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 285.00
Total Fat 7.00g
Saturated Fat2.50g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 505.00mg
Potassium mg
Total Carbohydrate 37.00g
Dietary Fiber1.00g
Total Sugarsg
Protein 18.00g