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Dec 26
3

Mushroom Risotto

This feels like the first truly impressive thing I made. My sister was visiting and she’s a vegetarian, so I wanted to make something we could both enjoy and this risotto recipe seemed ambitious, yet manageable. It’s not difficult, but it is a bit time consuming. It takes about a full hour to make, but trust me, it’s worth it. This risotto is absolutely delicious. It’s rich, creamy, cheesy, flavorful and impressive enough to serve to guests. They will never guess it’s a Weight Watchers recipe unless you tell them because it seems so decadent. I will definitely make this again!


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Mushroom Risotto

Yield: 6 servings

Ingredients:

  • 5 cup(s) vegetable broth, mushroom-flavor recommended
  • 1 spray(s) cooking spray
  • 2 tsp unsalted butter, divided
  • 1 small onion(s), minced
  • 1 pound(s) cremini mushrooms, thinly sliced (also known as baby bellas)
  • 1/3 cup(s) white wine
  • 1 1/2 cup(s) uncooked arborio rice
  • 1/2 cup(s) grated Parmesan cheese
  • 1/2 tsp table salt, or to taste
  • 1/4 tsp black pepper, freshly ground, or to taste

Directions:

  1. Place broth in a medium saucepan; bring to a boil. Reduce heat to low; cover to keep warm.
  2. Meanwhile, coat a large saucepan with cooking spray; place over medium heat. Add1 teaspoon butter and cook until melted.
  3. Add onion; cook, stirring, until onion begins to caramelize, about 7 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms release moisture, about 5 minutes. Add wine; bring to a boil. Reduce heat to low; reduce liquid by half, about 4 to 5 minutes. Remove vegetables from pan; set aside.
  4. Add remaining teaspoon of butter to same pan; cook until melted. Add rice; stir to coat with butter. Pour about 1/2 cup warm broth into rice; stir to keep grains from sticking to sides of pan. Keep stirring until all of broth is absorbed. Add another 1/2 cup warm broth and repeat process. Keep adding broth and stirring in this manner until all of broth is used and rice is just cooked but not mushy (should still be slightly chewy), about 18 to 20 minutes.
  5. Stir in vegetables and cheese. Season to taste with salt and pepper. Yields about 1-1/3 cups per serving.

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Adapted from weightwatchers.com

   

3 Responses to “Mushroom Risotto”

  1. #
    1
    Linda — December 29, 2010 @ 2:45 am

    I made this risotto and it was delicious!!!

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