4 cups low-sodium, low-fat chicken broth
1/2 cup minced onions
1/2 cup minced jalapeno peppers
2 cloves of garlic
1/4 cup dry white wine
2 tablespoons olive oil
2 cups sliced fresh wild mushrooms
1-1/2 cup rice
In a 2-quart saucepan over medium-high heat, bring broth to a boil. Reduce the heat and keep the broth warm, just barely simmering.
In a 3-quart saucepan over medium-high heat, cook the onions, jalapeno peppers, and garlic in the wine and 1 tablespoon of the oil for two minutes. Reduce the heat to medium and continue cooking the vegetables for eight minutes, stirring frequently to prevent browning. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to exude moisture. Add the rice and stir to coat with the cooking liquid.
Add one cup of the hot broth and cook, stirring, until the liquid is absorbed. Add broth 1/2 cup at a time, cooking after each addition and the liquid is absorbed. Continue until the rice is tender and all the broth has been absorbed, about 20 to 30 minutes. Serve hot, drizzled with the remaining olive oil.
The stirring and stirring and stirring that is done for a traditional risotto recipe has a distinct purpose. It releases the starch in the rice and it's the starch that gives risotto its distinctive creamy texture. The stirring need not be constant, just frequent.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 264; Total Fat: 6g; Cholesterol: 0mg; Sodium: 43mg
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