Directions
Title: “Creamy Mushroom Risotto”
Sub-Title: Simple, Delicious, and Healthy
Description: This creamy risotto is packed with mushrooms, garlic, and roasted tomatoes, making it a perfect meal that will satisfy your taste buds while also providing you with all the nutrients you need. It doesn’t matter if you are on a low carb diet or just looking for something light and healthy – this recipe has got you covered!
Ingredients List:
– 2 tablespoons olive oil
– 3 cloves of garlic, minced
– 1 cup chopped onion (about half a medium onion)
– 2 tablespoons butter
– ½ pound button mushrooms, sliced
– Salt and pepper, to taste
– ¼ cup dry white wine
– 3 cups chicken stock (or broth)
– 1 teaspoon dried thyme
– 1 teaspoon freshly ground black pepper
– 1 cup whole grain rice
– 1/3 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1 can (~15 ounces) crushed tomatoes, preferably organic
Instructions:
1. Heat a large pot over medium heat. Add the olive oil and sauté the garlic until fragrant, about 1 minute.
2. Add the onions and cook for another minute, stirring frequently.
3. Remove from the heat, set aside, and wipe out the pot.
4. Increase the heat to high and add the butter. Once the foam subsides, add the mushrooms and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
5. Pour in the wine and let simmer for 1 minute before adding the chicken stock, thyme, and pepper. Stir to combine and bring the mixture to a boil.
6. Reduce the heat to low and cover the pot. Simmer for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed.
7. Meanwhile, prepare the rice according to package directions. Drain the rice and return it to the pot along with the Parmesan cheese.
8. Add the mozzarella cheese and continue to mix well. Season with salt and pepper to taste.
9. Top the risotto with the crushed tomatoes and serve immediately. Enjoy!
Difficulty Level: Easy
Serving Size: 4-6 people
Total Time Needed: 40-50 minutes
Note: If using store-bought marinara sauce, substitute 1 cup of marinara for the tomato ingredient.
Nutrition Information:
– Calories per serving: 420 calories
– Total Fat: 13 g
– Cholesterol: 140 mg
– Sodium: 380 mg
– Carbohydrate: 44 g
– Dietary Fiber: 8 g
– Protein: 13 g
This recipe was carefully crafted to be delicious, easy to make, and full of nutritious ingredients. Give it a try today and enjoy every bite!
Steps
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1
Done
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Heat a large pot over medium heat. Add the olive oil and sauté the garlic until fragrant, about 1 minute. |
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2
Done
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Add the onions and cook for another minute, stirring frequently. |
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3
Done
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Remove from the heat, set aside, and wipe out the pot. |
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4
Done
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Increase the heat to high and add the butter. Once the foam subsides, add the mushrooms and season with salt and pepper. Cook for 5 minutes, stirring occasionally. |
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5
Done
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Pour in the wine and let simmer for 1 minute before adding the chicken stock, thyme, and pepper. Stir to combine and bring the mixture to a boil. |
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6
Done
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Reduce the heat to low and cover the pot. Simmer for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed. |
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7
Done
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Meanwhile, prepare the rice according to package directions. Drain the rice and return it to the pot along with the Parmesan cheese. |
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8
Done
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Add the mozzarella cheese and continue to mix well. Season with salt and pepper to taste. |
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9
Done
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Top the risotto with the crushed tomatoes and serve immediately. Enjoy! |
