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Mushroom Risotto

Makes 5 servings

Easy, delicious mushroom risotto with parmesan, thyme and basil.

 

Ingredients

  • 6 cups vegetable stock
  • 1 Tbsp. canola oil
  • ¼ cup onions, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 ½ cup Arborio rice
  • ½ cup white wine
  • 2 tsp. fresh thyme
  • 1 tsp. fresh basil, finely chopped
  • 1 tsp. pepper
  • Pinch of salt
  • ¼ cup frozen peas
  • 1 Tbsp. parmesan cheese

Preparation

  1. Pour vegetable stock into a pot and warm to a simmer.
  2. In the meantime, add canola oil to a large pan with high sides over medium-high heat until warm. Add onions and cook until soft, around 8 minutes.
  3. Add garlic and mushrooms and continue cooking for 2 minutes. Add rice, wine, thyme, basil, pepper and salt.
  4. Stir in the vegetable stock, ½ a cup at a time, stirring continuously.
  5. Once the vegetable stock is absorbed, remove from heat and add peas and parmesan cheese. Cover for 5 minutes.
  6. Serve warm and enjoy!

Nutritional Analysis

Per ½ cup serving

  • 255 calories
  • 3.5 g fat
  • 5 g protein
  • 45.5 g carbohydrate (43 g available carbohydrate)
  • 2.5 g fibre
  • 199 mg sodium.

Revive Servings

  • 2.5 grains and starch
  • 1 protein
  • 0.5 vegetables
  • 0 fruit
  • 0.75 fat
  • 0 dairy