Wild Mushroom Risotto

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Wild mushroom risotto recipe

Wild Mushroom Risotto

A typical serving of risotto contains nearly 8 grams of heart-damaging saturated fat. That's more saturated fat than two fast food hamburgers. Our Pritikin Mushroom Risotto has 0 grams of saturated fat, but loads of earthy flavors.
Prep Time50 minutes
Active Time30 minutes
Total Time1 hour 20 minutes
Course: Dinner, Entertaining, Main Dish
Cuisine: Gourmet, Italian, Mediterranean, Vegan, Vegetarian
Yield: 8 people


  • 4 cups portobello mushrooms chopped
  • 4 cups shiitake mushrooms chopped
  • 4 cups silver dollar mushrooms chopped
  • 4 cups yellow onion chopped
  • 2 cups red bell pepper chopped
  • 2 cups carrots chopped
  • 3 tablespoons garlic minced
  • 6 cups farro or grano
  • 2 qt vegetable stock
  • 2 tsp Mrs. Schreiber’s Garden blend
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • 1 tsp majoram
  • 1 tsp lemon pepper salt free
  • 1 tb green grotto
  • 2 cup sour cream fat free
  • .5 cup cream cheese low fat
  • 2 bay leaf
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary


  • In a large stock pot sauté onion, peppers, carrots and mushrooms until caramelized
  • Add garlic and brown a bit further
  • Add all remaining ingredients except sour cream and cream cheese, and cook for about 1 hour over medium flame
  • Add cream, thicken with corn starch
  • Finish with fresh chives


*Corn starch to thicken at the end