Mushroom Lover's Risotto
Provided by: Jennifer Iserloh
total prep 378 calories/serving
Mushrooms are high in niacin - one of the essential vitamins responsible for healthy cholesterol levels - because it can help regulate the flow of fat in the blood stream. Mushrooms also contain another important nutrient, selenium, that is crucial for thyroid function and now touted as a potent cancer fighter.
- 4 cups low sodium beef broth
- 1 tablespoon olive oil
- 1 pound assorted mushrooms, chopped
- 2 yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon minced thyme or rosemary
- 1 cup risotto rice, such as Arborio, Carnaroli or Vialone Nano
- 1 cup dry white wine
- 1/2 cups grated or slivers of Parmesan cheese
- 1 tablespoon unsalted butter
- Place the beef broth in a small saucepan over low heat. Heat a large skillet over medium heat and add the olive oil. Add the mushrooms, onions, garlic, and thyme or rosemary. Cook 6 to 8 minutes, stirring often, until the mushrooms give off their liquid and the onions start to soften. Add the rice and cook a minute more, stirring once or twice.
- Add the white wine and cook 1 to 2 minutes, stirring continuously until the liquid is completely absorbed. Add a half cup of the beef broth and reduce to a hearty simmer. Continue to add half cups of the beef broth as the rice cooks, for a total of about 30 minutes or until the rice is soft to the bite or "al dente". Stir in half the Parmesan and the butter. Serve immediately with remaining Parmesan.