Both inexpensive and versatile, risotto is a short-grain rice used in a variety of popular Italian dishes. If you are looking for a substitute for pasta with the same zest and flavor, but without the high calorie count, this week's recipe, Mushroom Risotto, is sure to hit the spot.
Mushrooms are high in iron, potassium, antioxidants and vitamin D. Raw or cooked, mushrooms boost immune systems and support healthy metabolisms. Stop by the Downtown Des Moines Farmers' Market this Saturday to pick up fresh, locally grown mushrooms, as well as the other ingredients listed, to complete this healthy dish.
Ingredients (Serves 4)
- 1 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 2 cups sliced mushrooms
- 1 cup Arborio or short-grained rice
- 5 cups chicken stock, heated
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. fresh chopped basil
- 1/4 cup grated Parmesan cheese
- Heat a Dutch oven pan over medium high head.
- First, add the olive oil and garlic and saute until golden brown, about 3 minutes.
- Second, add the mushrooms and cook briefly, about 2 minutes.
- Third, add the rice and stir well.
- Fourth, add 1 cup of the stock, the black pepper and oregano. Bring this mixture to a boil then lower the heat to a simmer.
- When almost all of the liquid is absorbed, add another cup of broth. Stir occasionally. Continue cooking until all of the broth is used up- adding it in one cup increments.
- The risotto should take about 30 minutes.
- Add the fresh basil and grated Parmesan cheese at the end. Serve hot.
Nutritional Information (Per Serving)
Calories: 222; Total Fat: 10g; Cholesterol: 35mg; Sodium: 194mg; Total Carbs: 19g; Sugars: 1g; Protien: 14g
Don't forget to stop by the UnityPoint Health - Des Moines tent located at 3rd & Court while you are out collecting your ingredients at The Market. Our friendly pet therapy dogs will be on hand to help Celebrate Volunteer Services with our team!