Wild Mushroom Risotto
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.
Ingredients
- 2 cups portobello mushrooms chopped
- 2 cups shiitake mushrooms chopped
- 2 cups silver dollar mushrooms chopped
- 2 cups yellow onion chopped
- 1 cups red bell pepper chopped
- 1 cups carrots chopped
- 2 tb garlic minced
- 3 cups farro or grano
- 1 qt vegetable stock low sodium
- 1 tsp Mrs Dash (ground)
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 tsp majoram
- 1 tsp lemon pepper salt free
- 1 cup ricotta cheese low fat
- 2 bay leaf
- 1 tb fresh thyme
- 1 tb fresh rosemary chopped
Instructions
- 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 25 min over medium flame
- Blend ricotta cheese in the blender with enough broth to make it smooth
- Add ricotta mix
- Return to a medium high heat for 5 minutes
- Finish with fresh chives
Notes
*Corn starch to thicken at the end
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