Porcini Mushroom Risotto

Preparation

1. Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and rinse in a colander; drain. Chop mushrooms.

2. Bring broth to a simmer (do not boil). Keep warm over low heat.

3. Heat butter and oil in a large saucepan over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until absorbed, stirring constantly. Stir in mushrooms, thyme, and bay leaf. Add broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 25 minutes total). Discard bay leaf. Stir in cheese, salt, and pepper.

Nutritional Information

Calories: 362 (24% from fat)

Fat: 9.8g (sat 4.1g,mono 4.1g,poly 0.6g)

Protein: 14.8g

Carbohydrate: 51g

Fiber: 7.8g