Wild Mushroom Risotto

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* Exported from MasterCook *

 

Wild Mushroom Risotto

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Crockpot

Main Dish Rice & Grains

Side Dish Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup dried porcini mushroom

1 cup boiling water

3 tablespoons olive oil -- or water or broth

2 shallots -- minced

1 large garlic clove -- minced

1 1/4 cups arborio rice

2 cups mushrooms -- cremini; chopped

2 1/2 cups vegetable stock

1/4 cup white wine

2 teaspoons fresh thyme leaves -- chopped

1 teaspoon salt

1/2 cup soy parmesan

1 tablespoon fresh parsley -- minced

freshly ground black pepper

 

Soak the dried porcini mushrooms in the boiling water for 30 minutes.

Drain, reserving 3/4 cup of the soaking liquid. Chop the mushrooms and set

aside.

 

In a medium skillet sauté the shallots and garlic until softened, about 1

minute.

 

Transfer the garlic & shallots to a 3 1/2-4 quart slow cooker and add the

rice, all the mushrooms, the reserved soaking liquid, stock, wine, thyme,

and salt. Cover and cook on HIGH for about 2 hours or until all the liquid

is absorbed.

 

About 5 minutes before the risotto is finished, stir in the soy cheese and

parsley and season to taste with pepper.

 

Spoon into a shallow serving dish and serve hot.

 

Source:

" Fresh From the Vegetarian Slow Cooker "

Copyright:

" 2004 "

 

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Per Serving: 473 Calories; 13g Fat (25.8%

calories from fat); 14g Protein; 73g Carbohydrate; 4g Dietary Fiber; 2mg

Cholesterol; 1567mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean

Meat; 1 Vegetable; 2 1/2 Fat.

 

NOTES : Taken from an article in the Nov/Dec 2005 issue of VegNews

magazine http://www.vegnews.com

 

Author's note: Fresh and dried mushrooms combine for a woodsy

mushroom-flavored risotto that needs no watching or constant

stirring like traditional risottos. Instead, spend your time with

your family, soaking in the tub, or reading a good book.

 

**Nutritional info using broth or water instead of olive oil:

 

Per Serving: 383 Calories; 3g Fat (7.9% calories from fat); 14g

Protein; 73g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol;

1568mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5058 0 0