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Mushroom Risotto

Servings = 3 | Serving size =about 2 cups

This recipe can be multiplied by 2, 3, 4, 5.

This keeps well for a a day or so in the refrigerator. Reheat gently.

Serve with Roasted Beets or Herbed Zucchini or Green Beans with Red Onion

1 tsp	extra virgin 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
	fresh ground black pepper
2 ounces	wild mushrooms (morels, shiitake or oyster)
1 Tbsp	(per serving) 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 373 | Calories from Fat 54

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 3g (14%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 12 mg (4 %) | Sodium 326 mg (14 %)

Total Carbohydrates 63g (21%) | Sugars 4g

Dietary Fiber 4g (15%) | Protein 12g

Vitamin A 18% | Vitamin C 23 % | Calcium 19% | Iron 20%

Vitamin K 19 mcg  | Potassium  585 mg | Magnesium  42 mg