Mushroom Risotto

This Mushroom Risotto is a creamy and flavorful dish that brings the earthy essence of mushrooms to life, making it a delightful and healthy American lunch option. Packed with nutrients and made with wholesome ingredients, it is both satisfying and nourishing.

Ingredients

• Arborio rice - 1 cup
• Low-sodium vegetable broth - 3 cups
• Fresh mushrooms (cremini or button) - 200 grams, sliced
• Shallot - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for about 2-3 minutes until translucent.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Remove the skillet from heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 1.5 L

Health Benefits

• Mushrooms are a great source of antioxidants and vitamins, which support immune health.
• Arborio rice is a good source of carbohydrates, providing energy for daily activities.

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