Main Dish

Mushroom Risotto

Serving Size

1/2 cup

Servings

4

Prep Time

5 min

Cook Time

60 min

Ingredients

1

medium onion, thinly sliced

2

Tbsp olive oil

1

pound white button mushrooms

1 cup

brown rice

1/4 cup

white wine vinegar

2 cups

low sodium vegetable broth

3 cups

water

1-1/2 cups

frozen peas

1/4 cup

reduced-fat Parmesan cheese (optional)

Directions

1. Heat 1 tablespoon of oil in a 10-inch skillet over medium heat.
2. Add onions and cook until translucent. Remove from pan and set aside.
3. Heat remaining oil in pan with mushrooms. Cook until browned.
4. In a small pot, heat vinegar and rice over medium heat until liquid is absorbed. Add 1/2 cup each of broth and water and cook uncovered until liquid is absorbed. Add remaining water and broth.
5. Add peas to rice and cook until rice is tender. Stir in onions, mushrooms and optional cheese. Let sit 5 minutes before serving.

Nutrition Information

Sodium	180 mg
Protein	7 g
Fiber	5.5 g
Fat	7.5 g
Carbs	25 g
Calories	200

Adapted from: Fruits & Veggies More Matters. Felicia Porrazza, MDA, RDN, LDN – Do It Better Wellness™

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