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Mushroom Risotto - GERD Friendly Version

Servings = 3 | Serving size =about 2 cups

This recipe can be multiplied by 2.

This keeps well for a few days in the refrigerator.

Serve with Herbed Zucchini

1 tsp	olive oil
3 cloves	garlic
1 small	white onion
1/4 lb	button mushrooms
1 cup	arborio rice
1/4 cup	white wine
2 cups	water
1/8 tsp	salt
	ground black pepper
2 ounces	wild mushrooms
1 Tbsp	fresh basil
1 1/2 ounces	Parmigiano-Reggiano
2 medium	tomatoes

Heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and cook until they are also translucent. Add the button mushrooms and cook over medium-high heat until they begin to turn brown. Continue to cook, stirring continuously until the mushrooms are a dark roasted brown.

Add the risotto and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the white wine . Stir well. Cook for one minute and add 2 cups of water, the salt and pepper.

Cook over medium-heat, stirring frequently so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.

Slice the wild mushrooms.

When the rice is soft but not mushy, add the basil, wild mushrooms and parmesan cheese. Stir and cook for another 2 - 3 minutes over very low heat.

Serve topped with the julienne tomatoes.

Nutrition Facts

Serving size: about 2 cups | Servings 3

Calories 416 | Calories from Fat 52

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 3g (13%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 10 mg (3 %) | Sodium 336 mg (14 %)

Total Carbohydrates 76g (25%) | Sugars 4g

Dietary Fiber 6g (24%) | Protein 14g

Vitamin A 18% | Vitamin C 25 % | Calcium 20% | Iron 22%

Vitamin K 19 mcg  | Potassium  746 mg | Magnesium  66 mg