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Name: Le Risotto Aux Champignons Tessinois
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt, pepper; Exotic &; 7/8 c Merlot or other red wine; Flavorful; 1 Clove garlic, chopped fine; Sapsago, if you can find; 7 oz Brown rice; (bolets) - get something; 7/8 c Vegetable broth; 2 oz Grated ff Parmesan (or; 1 Onion, chopped fine; 1 ts Rosemary; It); 1/3 oz Dried mushrooms, soaked

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INGREDIENTS

Salt, pepper
Exotic &
7/8 c Merlot or other red wine
Flavorful
1 Clove garlic, chopped fine
Sapsago, if you can find
7 oz Brown rice
(bolets) - get something
7/8 c Vegetable broth
2 oz Grated ff Parmesan (or
1 Onion, chopped fine
1 ts Rosemary
It)
1/3 oz Dried mushrooms, soaked

INSTRUCTIONS

1. Cook the rice for 15 minutes in 1 3/4 cups of water. 2. Squeeze out the mushrooms and chop them. Saute the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly. Add the rice and bring to a boil. 3. Add the broth and wine, and cook for 10 minutes over a low flame. (Note ~ at this point I had much too much liquid, so I let it cook with the top off until enough had boiled away.) 4. Season to taste with salt and pepper, add the parmesan, and serve promptly. (the original advises eating promptly so it doesnt get too dry; I didnt find this to be a problem, and even reheated it for a couple of days). Posted by "Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420" to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Le Risotto Aux Champignons Tessinois

Salt, pepper
 Exotic &
7/8 c Merlot or other red wine
 Flavorful
1 Clove garlic, chopped fine
 Sapsago, if you can find
7 oz Brown rice
 (bolets) - get something
7/8 c Vegetable broth
2 oz Grated ff Parmesan (or
1 Onion, chopped fine
1 ts Rosemary
 It)
1/3 oz Dried mushrooms, soaked

1. Cook the rice for 15 minutes in 1 3/4 cups of water.    2. Squeeze out the mushrooms and chop them. Saute the onion and garlic in  your favorite liquid, add the rosemary and mushrooms, and boil rapidly. Add  the rice and bring to a boil.    3. Add the broth and wine, and cook for 10 minutes over a low flame. (Note  ~ at this point I had much too much liquid, so I let it cook with the top  off until enough had boiled away.)    4. Season to taste with salt and pepper, add the parmesan, and serve  promptly.    (the original advises eating promptly so it doesnt get too dry; I didnt  find this to be a problem, and even reheated it for a couple of days).    Posted by "Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420" to the  Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (658g)
Recipe Makes: 4 Servings

Calories: 209
Calories from Fat: 12 (6%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 2405.5mg		83 %
Potassium 133.6mg		4 %
Total Carbohydrate 45.4g		13 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 43.7g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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