Mushroom Risotto

Ever since I discovered the magic of risotto last summer, I've been a bit obsessed. There are so many fun ways to make it, and it's surprisingly healthy, considering how rich and creamy it is. You can serve it for a main course, or a side dish, for lunch or dinner. It's so versatile!

I found this gem at Gina's Weight Watchers Recipes, a blog I highly recommend, whether or not you are counting your points! I daresay this has been my most favorite risotto so far, I just love the richness and meatiness of those baby bellas, and the risotto is so creamy. Just be aware that this particular recipe makes a lot. I halved it and still had quite a bit leftover.

Mushroom Risotto
From Gina's Weight Watcher's Recipes

Ingredients

2 cups Baby Bella mushrooms, sliced
2 cups arborio rice
1 tsp olive oil
3 tsp butter
2 shallots, minced
1 cup white wine
8 cups fat free chicken stock
salt and pepper
1/2 cup grated Parmesan cheese
4 tbsp chopped parsley
Heat chicken stock in a small pot and keep on low heat.

Directions

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, Parmesan cheese and parsley, mix well and serve.

5.5 WW points!