Mushroom Risotto

Ingredients

• 2 teaspoon olive oil
• 2 cups mushrooms, chopped
• 1 cup uncooked Arborio rice
• ¾ cup shallots, chopped
• 4 cloves of garlic, minced
• ½ cup dry white wine
• 3 cups beef broth
• ¼ cup grated Parmigiano-Reggiano cheese
• 4 tablespoons fresh thyme, divided
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons mascarpone cheese

Directions

1. In a large skillet, heat the oil over medium-high heat.
2. Sauté the mushrooms, rice, shallots, and garlic.
3. Add the wine, then cook until it evaporates.
4. Add 2 cups broth, then cook until absorbed.
5. Add the remaining broth, ½ cup at a time, then cook until absorbed.
6. Add the Parmigiano-Reggiano cheese, 1 tablespoon thyme, salt, and pepper.
7. Stir until cheese melts.
8. Serve topped with ½ teaspoon mascarpone and remaining fresh thyme.  

 
 

NUTRITIONAL INFO	PER SERVING
Calories	300 (60 from fat)
Total fat	7g
Saturated fat	2.5g
Cholesterol	10mg
Sodium	520mg
Carbohydrate	47g (4g dietary fiber, 3g sugar)
Protein	11g

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