Garlicky Risotto with Wild Mushrooms and Sage

Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

About 3 cups low-sodium vegetable or chicken broth
2 teaspoons olive oil
1/3 cup diced onions
1 cup sliced wild mushrooms, such as shiitake, cremini or oyster
mushrooms
3 cloves minced garlic
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 cup Arborio rice
1/3 cup dry white wine
1/3 cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper

Heat the stock in a saucepan and keep hot over low heat. Heat the olive oil over
medium heat in a separate, medium-sized pot. Add the onion and cook until it turns
translucent, about 5 minutes. Add the mushrooms and cook until they begin to brown
around the edges, about 8 minutes. Add the garlic and sage and cook 2 minutes more.
Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine
and cook until the wine has reduced by half. Add about 1 cup of the hot stock to the
rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1
cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in
the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese. Season
with salt and pepper to taste. If the risotto is too thick, add a little more stock
until it becomes creamy. Divide the risotto into serving dishes and sprinkle with the
remaining cheese.

Nutrition Facts Serving Size: 1 bowl Calories 437 Protein 19 g Total Carbohydrate 71 g
Dietary Fiber 6 g Sodium 305 mg Total Fat 6 g Saturated Fat 2 g Percent Calories from
Fat 12% Percent Calories from Protein 18% Percent Calories from Carbohydrate 66%

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