Courtesy of Nature's Oasis
http://www.naturesoasismarket.com

Mushroom Risotto

Diet Type: Dairy Free

Cooking Time: 30 minutes - one hour

Ingredients:

  1 tablespoon olive oil
  2 leeks, sliced thin (white and light green parts)
  1 1/2 cups Arborio Rice
  3 1/2 - 4 cups Vegetable Stock
  1/2 lb. baby portabello mushrooms, sliced
  1 teaspoon dried Tarragon
  1 teaspoon salt
 
Directions:

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.

Servings: 6

Author: Polly Pitchford, Full Spectrum Health™

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 6
Amount Per Serving 
Calories 236
Calories from Fat 37
 % Daily Value*
Total Fat 4g6%
  Saturated Fat 1g3%
  Mono Fat 2g 
Sodium 667mg28%
Total Carbs 44g15%
  Dietary Fiber 3g13%
  Sugars 2g 
Protein 6g 
Iron13%
Calcium4%
Vitamin B-615%
Vitamin C5%
Vitamin E4%
Vitamin D7%
Vitamin A12%
Selenium26%
Manganese95%
Copper15%
Zinc8%
Pantothenic acid12%
Niacin20%
Riboflavin12%
Thiamin13%
Folate8%
Potassium8%
Phosphorus20%
Magnesium20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.