Low Fat Wild Mushroom Risotto

Ingredients

• 7 cups Reduced Sodium Chicken Broth
• 1 Tablespoon Olive Oil
• 1 whole Shallot, Chopped
• 2 cloves Garlic, Chopped
• 2-½ cups Wild Mushrooms, Sliced
• 1-½ cup Arborio Rice
• ½ cups Dry Cooking Sherry
• ½ cups Parmegiano-Reggiano, Grated
• ¼ teaspoons Ground Black Pepper

Preparation Instructions

-Bring the broth to a boil in a large pot or saucepan. Reduce the heat so the broth stays at a simmer.

-Heat the oil in a large NONSTICK skillet over medium-high heat.

-Add the shallot and garlic and cook for one minute ( do not let it burn)

-Add the mushrooms and thyme and cook until mushrooms soften. Should take about 4 minutes

-Add the rice and cook for 30 secs to 1 minute. Stir a couple of times.

-Add sherry/wine and cook until almost absorbed while stirring constantly. 1 minute or so

-Add the broth 1 cup or 2 ladlefuls at a time, while stirring. Don’t add more broth until the first amount is almost fully absorbed.

-Continue adding broth stirring and adding more broth until rice is just tender-Taste to tell. You want the rice to be sort of soft.

-Stir in the cheese and pepper

*You might not need to use all the broth.
*Risotto is not hard to make but requires lots of time stirring. Do not stop stirring until the rice is cooked.