Wild Mushroom Risotto
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Wild Mushroom Risotto

Prep: 10 minutes
Cook: 25 minutes • Serves: 4

1 container (32 ounces) less-sodium chicken or vegetable broth
12 ounces assorted wild mushrooms such as king trumpet, maitake, nameko and/or pioppini mushrooms
2 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
1 large shallot, minced
1 cup Arborio rice
1/2 cup dry white wine such as Chardonnay or Sauvignon Blanc
1/2 teaspoon lemon zest
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh chives

1.In small saucepot, heat broth to a simmer over medium heat; reduce heat to low.

2.Coarsely chop king trumpet mushrooms; separate maitake, nameko and pioppini mushrooms into small clusters.

3.In medium saucepot, melt butter over medium-high heat; add mushrooms and cook 5 minutes or until mushrooms have released their moisture, stirring occasionally. With slotted spoon, transfer mushrooms to bowl.

4.In same saucepot, heat oil over medium-high heat. Add garlic and shallot; cook 1 minute, stirring frequently. Add rice; cook 1 minute, stirring occasionally. Add wine and zest; cook 1 minute or until wine is absorbed. Cook 15 minutes longer, adding broth 1/2 cup at a time and stirring after each addition until all liquid is absorbed and rice is tender but still firm.

5.Stir in cheese and mushrooms; cook 1 minute or until heated through. Serve sprinkled with chives.

Approximate nutritional values per serving:
361 Calories, 13g Fat (6g Saturated), 24mg Cholesterol,
710mg Sodium, 46g Carbohydrates, 4g Fiber, 12g Protein