Mushroom Risotto Recipe

If you like mushrooms, you'll love this risotto. The chili peppers give it just a bit of a bite. Easy to make and wonderful to eat. I purchased the ingredients for this at Leon's Gourmet Grocer.

Servings: 8

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon red chili flakes
• 1 teaspoon black pepper
• 2 cups short-grain rice
• 1 teaspoon fresh cracked pepper, chopped
• 1/2 cup dry vermouth
• 4 cups low sodium chicken broth
• 1/2 cup Parmesan cheese, grated
• 1/2 cup fresh parsley, chopped
• 16 ounces mushroom, sliced and cooked

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over medium high heat until all rice is coated with oil. Add vermouth and stir until absorbed. Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Add cooked mushrooms, parsley and Parmesan cheese and fold in.

Per Serving : 295 Calories; 5g Fat (17.4% calories from fat); 12g Protein; 46g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 360mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.