Ingredients

5 ounces dried porcini mushrooms

2 cups boiling water

7 cups fat-free, less-sodium chicken broth

2 tablespoons butter

2 tablespoons olive oil

1 cup chopped onion

4 garlic cloves, minced

2 cups uncooked Arborio rice or other medium-grain rice

1 cup dry white wine

1 teaspoon dried thyme

1 bay leaf

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cholesterol: 16mg

Iron: 4.2mg

Sodium: 569mg

Calcium: 137mg

Preparation

Preparation

  1. Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and rinse in a colander; drain. Chop mushrooms.

  2. Bring broth to a simmer (do not boil). Keep warm over low heat.

  3. Heat butter and oil in a large saucepan over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until absorbed, stirring constantly. Stir in mushrooms, thyme, and bay leaf. Add broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 25 minutes total). Discard bay leaf. Stir in cheese, salt, and pepper.

Nutritional Information

Calories: 362 (24% from fat) Fat: 9.8g (sat 4.1g,mono 4.1g,poly 0.6g) Protein: 14.8g Carbohydrate: 51g Fiber: 7.8g