Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 c Canned vegetable broth
- 2 tb Butter; (1/4 stick)
- 8 oz Sliced fresh mixed wild
- ; shiitake, crimini
- ; and oyster), up to
- ; 10
- 2 tb Chopped fresh thyme or 2
- 1 c Arborio or medium-grain
- 1 c Dry white wine
- 1/4 c Grated Parmesan cheese
Preparation
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm. Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut? until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper. Makes 2 servings (can be doubled). Bon Appetit October 1999 Converted by MC_Buster. Per serving: 455 Calories (kcal); 29g Total Fat; (85% calories from fat); 9g Protein; 3g Carbohydrate; 78mg Cholesterol; 618mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
