Vegetarian

Low-Fat Mushroom Risotto is for Dinner.

Low-Fat Mushroom Risotto takes 20 minutes to prepare.

Low-Fat Mushroom Risotto takes 30 minutes to cook.

Low-Fat Mushroom Risotto makes 6 servings.

The ingredients for Low-Fat Mushroom Risotto are:

1 tbsp olive oil
3 onions chopped
1 cup chopped celery
.5 cup chopped parsely or arugula
1.5 cup chopped mushrooms
1.5 cup arborio rice
salt
pepper
1 cup fat-free milk
1/2 cup fat-free half&half
3.5 cups Vegetable broth
1/2 cup parmesan cheese grated
1 tsp butter or margarine

Here is how you make Low-Fat Mushroom Risotto:

Makes 4 ServingIn a large skillet add olive oil and onions. Saute until tender.Add celery, arugula and mushrooms saute until mushrooms are tender.Add milk and half&half, bring to simmer.Stir in riceStir in broth 1 cup at a time. Stirring continously until broth is absorbed. Simmer and stir until rice is tender. Add salt and pepper to tasteRemove from heat and stir in butter and cheese.Serve warmNumber of Servings: 6Recipe submitted by SparkPeople user JABBY1999.

The nutritional information for Low-Fat Mushroom Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.3

• Total Fat: 5.3 g
• Cholesterol: 7.9 mg
• Sodium: 482.4 mg
• Total Carbs: 47.5 g
• Dietary Fiber: 1.8 g
• Protein: 9.9 g

The dietary needs meet for Low-Fat Mushroom Risotto is Low Fat