Risotto With Leeks And Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
2 teaspoons olive oil |
1 1/2 cups thinly sliced leeks |
1 1/2 cups pre-sliced mushrooms |
1 cup uncooked arborio rice |
3 tablespoons dry white wine |
1/4 teaspoon dried sage |
3 tablespoons grated parmesan cheese |
1/8 teaspoon pepper |
Directions:
1. Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add leeks and mushrooms; sauté 5 minutes or until leeks are soft. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add sage and warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed (about 24 minutes total). Stir in cheese and pepper.
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