Wild Mushroom Risotto
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.
Yield: 8 people
Materials
- 4 cups portobello mushrooms chopped
- 4 cups shiitake mushrooms chopped
- 4 cups silver dollar mushrooms chopped
- 4 cups yellow onion chopped
- 2 cups red bell pepper chopped
- 2 cups carrots chopped
- 3 tablespoons garlic minced
- 6 cups farro or grano
- 2 qt vegetable stock
- 2 tsp Mrs. Schreiber’s Garden blend
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 tsp majoram
- 1 tsp lemon pepper salt free
- 1 tb green grotto
- 2 cup sour cream fat free
- .5 cup cream cheese low fat
- 2 bay leaf
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
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 1 hour over medium flame
- Add cream, thicken with corn starch
- Finish with fresh chives
Notes
*Corn starch to thicken at the end