Side Dishes



Mushroom Risotto 

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In general, mushrooms are low in energy, virtually free of fat, a valuable source of fibre and are cholesterol and carbohydrate-free. Emerging research indicates that certain mushroom extracts, such as beta-glucans, may have a positive effect on the immune system. Medicinal properties have been attributed to mushrooms for thousands of year. Benefit to the immune system may be one of them.

1 cup Arborio rice ( or barley)
2 shallots, finely chopped
2 garlic cloves, finely chopped
4 cups of sliced wild mushrooms,
3 to 4 cups stock - veggie
½ cup grated parmesan cheese
½ cup whipping cream
1 tablespoon of olive oil
¾ teaspoon salt
¾ teaspoon ground black pepper
1 bunch cilantro, rough chopped.

1. In a large skillet place oil, shallots and garlic, sauté gently till onion is tender.
2. Add rice and mix well with onion ensuring to coat each grain of rice in the oil.
3. Add the ½ the mushrooms and some stock, stirring constantly, the object is to have the rice absorb the stock before adding more stock.
4. Add seasoning and continue adding stock until rice is 2/3 rds cooked.
5. Add remaining mushrooms and more stock till rice is completely cooked and tender.
6. Add cream and cheese, mix well.
7. Serve with green salad and garnish with chopped cilantro.
8. Cooking the rice will take approximately 20 to 30 minutes.
Stiring the skillet constantly will ensure the rice stays separate and does not stick

Special Diet: Gluten Free, Vegetarian

Category: Side Dishes

Submitted By: OK In Health

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Description: Baking is back and everyone wants a slice.
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