Healthy Mushroom Risotto

• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 pint Mushrooms
  • 1 Onion

• Canned Goods

  • 6 cups Vegetable or chicken broth

• Pasta & Grains

  • 2 cups Brown rice

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/2 cup Manchego or gruyere cheese, grated

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on livelytable.com

Description

Directions

• In a saucepan, keep broth warm on low heat.
• In a large heavy-bottomed pot, heat oil over medium heat. Add onions, garlic and mushrooms. Sautee until vegetables are soft, about 5 minutes.
• Add rice, salt and pepper and stir to toast rice a bit. Add wine and deglaze the bottom of the pan by scraping the browned bits with a spoon.
• Turn heat down to medium low and stir until liquid is absorbed. Add broth, a half cup at a time, stirring until liquid is just absorbed each time. Keep adding liquid and stirring until rice is fully cooked and creamy. It will take about 45 minutes to an hour.
• Once rice is fully cooked, stir in grated cheese.
• Serve hot.

Nutrition