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Healthy Mushroom Risotto Recipe
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Healthy Mushroom Risotto Recipe

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04.16.13
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Bite it! HG's Creamy Mushroom Faux-sotto
HG's Creamy Mushroom Faux-sotto

Mushroom Bliss-sotto!

Of course we crave creamy rice dishes complete with decadent sauces. We're not CRAZY! But risotto is typically a calorie and fat catastrophe. Not ours, thanks to a secret ingredient: CAULIFLOWER! So much for secrets... Enjoy!

Ingredients:
2 cups finely chopped cauliflower
1 1/2 cups fat-free vegetable broth
1 1/2 cups thinly sliced baby bella mushrooms
1 1/2 cups thinly sliced white mushrooms

1 cup diced onion
3/4 cup uncooked brown rice

1 tsp. chopped garlic
1 tsp. Italian seasoning

1/4 tsp. salt, or more to taste 

1/8 tsp. black pepper, or more to taste

4 tsp. reduced-fat Parmesan-style grated topping
2 wedges The Laughing Cow Light Creamy Swiss cheese
Optional garnish: chopped parsley

Directions:
In a medium-large nonstick pot, combine all ingredients except Parm-style topping and cheese wedges. Add 3/4 cup water. Stir until well mixed. Bring to a boil.

Reduce heat to medium low. Cover and simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add Parm-style topping and cheese wedges, breaking the wedges into pieces. Cook and stir until cheese has melted and is evenly distributed. Serve and enjoy!

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe (about 1 cup)
Calories: 205
Fat: 2.5g
Sodium: 585mg
Carbs: 39g
Fiber: 3.5g
Sugars: 5g
Protein: 7.5g

PointsPlus® value 5*

Fight it! Mushroom Risotto, Average
Mushroom Risotto, Average

No-No Risotto...

It's tempting to order restaurant dishes you think you'd never be able to make at home. Most risotto is made by slowly cooking fancy rice in broth thickened by its own starch. Not exactly everyday easy. But all the same, don't get suckered in by that creamy rice dish on the menu! It's a fat-packed frenzy! Yes, even veggie versions. According to Wikipedia, the rice is first quickly cooked in a mixture of butter or olive oil to "coat each grain in a film of fat." ACK! Luckily, our swap is neither labor intensive nor a nutritional fright-fest. We whittled down the cook time to under an hour, and it simply simmers all on its own. (No need to stir every five seconds.) We use finely chopped cauliflower to super-size the base, plus tons of mushrooms for flavor and further super-sizing! Add some creamy cheese and Parm-style topping... We're getting hungry just talking about it! Maybe it's time you took risotto off that list of dishes you wouldn't make yourself... Our faux-sotto should change your mind. (P.S. Try our original pumpkin version and this shrimp one too!)

Serving Size: 1 cup
Calories: 480
Fat: 20g
Sodium: 982mg
Carbs: 60g
Fiber: 2.5g
Sugars: 5g
Protein: 11g

PointsPlus® value 12*

 

Decadent rice dishes for all! Click "Send to a Friend" to pass around this recipe. Maybe someone will make it for you...

CHEW ON THIS:

Today, April 16th, is Day of the Mushroom. What are the odds? Today's recipe is PACKED with mushrooms!

Our hearts go out to all those affected by the tragedy in Boston. You're in our thoughts and prayers.

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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