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Mushroom Risotto
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Authored By: Polly Pitchford, Full Spectrum Health™
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This dish combines three irresistable flavors: leeks, mushrooms and tarragon.
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
1 tablespoon olive oil2 leeks, sliced thin (white and light green parts)1 1/2 cups Arborio Rice3 1/2 - 4 cups Vegetable Stock1/2 lb. baby portabello mushrooms, sliced1 teaspoon dried Tarragon1 teaspoon salt
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Serves: 6
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Heat the oil in a 3 quart saucepan and sauté the leeks for 1 minute, stirring frequently.
Stir in the rice, making sure to coat it thoroughly with the oil.
Stir in the mushrooms, Tarragon and salt. Reduce heat to medium and begin adding the stock, about 1/3 cup at a time, stirring constantly.
Just as the rice absorbs each addition of liquid, add another 1/3 cup stock.
Continue until the rice is almost done, about 30 minutes. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency.
Serve in shallow soup bowls.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 236
Calories from Fat 37
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% Daily Value*
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| | Total Fat 4g | 6% | | | Saturated Fat 1g | 3% | | | Mono Fat 2g | | | | Sodium 667mg | 28% | | | Total Carbs 44g | 15% | | | Dietary Fiber 3g | 13% | | | Sugars 2g | | | | Protein 6g | | | | Iron | 13% | | | Calcium | 4% | | | Vitamin B-6 | 15% | | | Vitamin C | 5% | | | Vitamin E | 4% | | | Vitamin D | 7% | | | Vitamin A | 12% | | | Selenium | 26% | | | Manganese | 95% | | | Copper | 15% | | | Zinc | 8% | | | Pantothenic acid | 12% | | | Niacin | 20% | | | Riboflavin | 12% | | | Thiamin | 13% | | | Folate | 8% | | | Potassium | 8% | | | Phosphorus | 20% | | | Magnesium | 20% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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