Go Back
–+ servings
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner, Entertaining, Main Dish
Cuisine Gourmet, Italian, Mediterranean, Vegan, Vegetarian
Servings 6 people

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
Tried this recipe?Let us know how it was!