Mixed Wild Mushroom Risotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings (can be doubled)
- 1 cup dry white wine
- 1/4 cup grated parmesan cheese
- 2 tablespoons (1/4 stick) butter
- 3 cups canned vegetable broth
- Carbohydrate 96 g(32%)
- Cholesterol 40 mg(13%)
- Fat 17 g(25%)
- Fiber 6 g(24%)
- Protein 14 g(28%)
- Saturated Fat 10 g(49%)
- Sodium 1625 mg(68%)
- Calories 675
Preparation Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm. Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.
Preparation Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm. Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.
