| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 3 | c | Canned vegetable broth |
| 1 | c | Dry white wine |
| 2 | tb | Butter; (1/4 stick) |
| 8 | oz | Sliced fresh mixed wild mushrooms; (such as stemmed |
| ; shiitake, crimini | ||
| ; and oyster), up to | ||
| ; 10 | ||
| 2 | tb | Chopped fresh thyme or 2 teaspoons dried |
| 1 | c | Arborio or medium-grain white rice |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
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. Makes 2 servings (can be doubled). Bon Appetit October 1999 Converted by MC_Buster. Per serving: 455 Calories (kcal); 29g Total Fat; (85% calories from fat); 9g Protein; 3g Carbohydrate; 78mg Cholesterol; 618mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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