Mushroom Risotto
Serving Size
1/2 cup
Servings
4
Prep Time
5 min
Cook Time
60 min
Ingredients
1
medium onion, thinly sliced
2
Tbsp olive oil
1
pound white button mushrooms
1 cup
brown rice
1/4 cup
white wine vinegar
2 cups
low sodium vegetable broth
3 cups
water
1-1/2 cups
frozen peas
1/4 cup
reduced-fat Parmesan cheese (optional)
Directions
- Heat 1 tablespoon of oil in a 10-inch skillet over medium heat.
- Add onions and cook until translucent. Remove from pan and set aside.
- Heat remaining oil in pan with mushrooms. Cook until browned.
- In a small pot, heat vinegar and rice over medium heat until liquid is absorbed. Add 1/2 cup each of broth and water and cook uncovered until liquid is absorbed. Add remaining water and broth.
- Add peas to rice and cook until rice is tender. Stir in onions, mushrooms and optional cheese. Let sit 5 minutes before serving.
Nutrition Information
| Calories | 200 |
| Fat | 7.5 g |
| Sodium | 180 mg |
| Carbs | 25 g |
| Fiber | 5.5 g |
| Protein | 7 g |