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id 553
Name Mushroom Risotto
Main Dish Category Side Dish
Secondary Dish Category Side Dish,
Main Ingredient Rice
Other Ingredient Mushrooms
Number of People 6
List of Ingredients 1/2 oz. dried porcini mushrooms

5 cups fat-free lower-sodium chicken broth

4 tsp. unsalted butter

1 small onion, finely chopped

3 garlic cloves, minced

1 cup Arborio rice

1/3 cup dry Marsala wine

1 cup frozen peas

1/4 cup grated Parmesan cheese

1/4 tsp. salt
Description Place the mushrooms in a small bowl and cover with boiling water by 1 inch.  Let stand until softened, 10 to 15 minutes, drain and chop.



Bring the broth to a boil in a small saucepan.  Reduce the heat and keep at a simmer.



Melt the butter in a 3-quart saucepan over medium-high heat.  Add the onion and garlic and cook, stirring, until softened, about 2 minutes.  Add the rice and cook, stirring, until the outer shell is just translucent, about 1 minute.  Add the mushrooms and cook until fragrant, about 30 seconds.  Pour in the Marasala and cook, stirring constantly, until almost absorbed, about 1 minutes longer.



Add 1 cup of the broth and stir until absorbed.  Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender; add the peas with the last addition of broth.  The cooking time should be about 18 minutes from the first addition of broth.  Stir in the cheese and salt.
Time 45 minutes
Cooking Type StoveTop
Difficulty (1-5) 2
Notes Per Serving:  (3/4 cup):  218 calories, 4 g fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 655 mg sodium, 36 mg carbohydrates, 2 g fiber, 9 g protein, 95 mg calcium



4 Points



I used fresh baby portabella mushrooms and it worked just fine.
Origin Weight Watchers From Pantry to Plate
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