Mushroom Risotto

Olive oil cooking spray
1 cup chopped onion (½ large onion)
2 -3 large cloves garlic press
2 cups fresh or 1 cup dried sliced. Mushrooms, portabella, porcini, oyster,
crimini, etc
2/3 cup aborrio rice, washed if necessary
1/8 teaspoon saffron threads
2 teaspoons chicken base mixed with a total of two cups liquid, water and liquid from reconstituted mushrooms
1/3 cup white wine
½ teaspoon extra virgin olive oil
salt and pepper to taste
¼ cup chopped fresh basil – optional

1. If using dried mushrooms place in a small bowl and cover with very hot water. Allow mushroom to soak until soft 10 to 15 minutes. Strain mushroom liquid off into a separate container and use as part of the cooking liquid called for.

2. Spray large stick resistant skillet or stockpot with cooking spray and heat over medium for 3 minutes. Add garlic and saute until lightly browned. Add onion and continue to saute until onions have softened.

3. Add mushrooms to pan and continue to saute until mushrooms begin to soften. Add rice and stir to combine with vegetables

4. Add together water and strained liquid from dried mushrooms to make 2 ½ cups liquid. Mix chicken stock, wine and saffron into liquid. Pour about 1/3 of liquid into rice mixture and allow liquid to be absorbed before adding another 1/3 of the liquid.

5. When all of the liquid has been absorbed, the rice should be done. If the rice is still crunchy add more water and continue to cooking. The cooking time for the dish after the rice has been added should be about 30 minutes.

6. Stir in teaspoon extra virgin olive oil, chopped fresh basil if using and season to taste with pepper and salt if necessary. Remove from heat and serve

Yield 4 1 cup servings each at approximately 165 calories; 1.3 grams total fat; 0.2 gram saturated fat; 0 cholesterol; 30.7 grams carbohydrate; 1.2 grams dietary fiber;
4 grams protein; 354 milligrams sodium.


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