Gina's Weight Watcher Recipes
Mushroom Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.
Servings: 6 • Size: 1 cup • Time: 30 minutes • Points: 5.5 WW points
8 cups fat free chicken stock
1 teaspoon olive oil
2 cups Baby Bella mushrooms, sliced
3 teaspoons butter
2 medium shallots, minced
2 cups arborio rice
1 cup white wine
salt and pepper
1/2 cup grated parmesan cheese
4 Tablespoons chopped parsley
Heat chicken stock in a small pot and keep on low heat.
In a medium size heavy sauce pan, sauté garlic in 1 teaspoon olive oil.
NOTE: The recipe (and recipe source) does not show garlic in the ingredients, I'd chop 1 or 2 cloves. oz
Add mushrooms, salt and pepper and cook 1 minute.
Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes.
Add butter to the pan on set flame to medium-low heat.
Add shallots, sauté about 1 minute.
Add rice mixing well until well coated and translucent, about 2 minutes.
Add wine, salt and pepper and mix well until it is absorbed into the rice.
Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
Add parmesan cheese and parsley, mix well and serve.
Posted by Sass