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RECIPE # 4609 WILD MUSHROOM RISOTTO Thursday Feb. 24, 2011

RECIPE # 4609 WILD MUSHROOM RISOTTO Thursday Feb. 24, 2011

CREATED Feb 24, 2011

SEAN BEGIN / THE DAILY DISH, FRANKLIN

Wild Mushroom Risotto

2 cups- Arborio rice

1/4 cup- diced onion

1 tbsp- chopped garlic

1/8 c.- olive oil

1 cup- white wine

2 qts- mushroom stock (hot)

1 lb- spinach

1 cup-roasted red peppers (chopped)

1 cup-roasted wild mushrooms

1/2 cup-parmesan cheese

2 tbsp- smart balance

1/2 cup- fat free half & half

**salt & pepper to taste

1) Saute onion in olive oil until translucent then add rice

& stir frequently for two minutes with a wooden spoon

2) Add white wine and simmer on medium heat, stirring

frequently until wine is fully reduced

3) Add mushroom stock 8 oz at a time, stirring frequently

until rice is cooked Al Dente'

4) Fold in spinach, roasted peppers & mushrooms & cook

until spinach is wilted

5) Remove from heat and add half & half, smart balance &

parmesan cheese

6) Salt and pepper to taste