Low Fat Wild Mushroom Risotto

1. 1

   -Bring the broth to a boil in a large pot or saucepan.

2. 2

   Reduce the heat so the broth stays at a simmer.

3. 3

   -Heat the oil in a large NONSTICK skillet over medium-high heat.

4. 4

   -Add the shallot and garlic and cook for one minute ( do not let it burn)

5. 5

   -Add the mushrooms and thyme and cook until mushrooms soften.

6. 6

   Should take about 4 minutes

7. 7

   -Add the rice and cook for 30 secs to 1 minute.

8. 8

   Stir a couple of times.

9. 9

   -Add sherry/wine and cook until almost absorbed while stirring constantly.

10. 10

    1 minute or so

11. 11

    -Add the broth 1 cup or 2 ladlefuls at a time, while stirring.

12. 12

    Dont add more broth until the first amount is almost fully absorbed.

13. 13

    -Continue adding broth stirring and adding more broth until rice is just tender-Taste to tell.

14. 14

    You want the rice to be sort of soft.

15. 15

    -Stir in the cheese and pepper

16. 16

    *You might not need to use all the broth.

17. 17

    *Risotto is not hard to make but requires lots of time stirring.

18. 18

    Do not stop stirring until the rice is cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.