Mushroom Risotto

Ingredients:

-2 boxes (26 ounces each) Chicken Broth

5 tbsp. Butter

1/2 c. diced Onion

1 cup diced shiitake mushrooms

1 cup diced baby bells mushrooms

2 tablespoons minced shallot

3 Garlic Cloves, minced

2 cups arborio rice

1/3 cup dry white wine or dry vermouth

2 tablespoons heavy whipping cream

1 tablespoon minced fresh thyme

1/4 tsp. Salt

1/4 tsp. ground White Pepper

1/2 c. grated Parmesan Cheese

 

Instructions:

In a medium saucepan, heat the stock over medium heat. Reduce heat to keep stock hot but not boiling. In large saucepan, melt butter over medium-high heat. Add onion; cook, stirring often, until onion wilts, about 1 to 2 minutes. Add mushrooms, shallot, and garlic; cook, stirring often, until mushrooms soften, about 2 to 3 minutes. Add rice; cook, stirring constantly 2 minutes. Add wine and 1/2 cup stock; cook, stirring often, until liquid is absorbed. Add remaining stock, 1/2 cup at a time, and cook ,stirring frequently until liquid is absorbed before adding additional stock. When rice is tender and very creamy, stir in cream, thyme, salt, and white pepper. Stir in parmesan. Serve immediately.

 

Serving Size:

4 people

 

Estimated Calorie Count:

Total calories for the entire recipe: approximately 1268 calories

Per serving (1/4 of recipe): approximately 317 calories