Mushroom Risotto [Bulkbites.com]
- Servings: 1
- Time: 35 minutes
Risotto is a classic Italian recipe. I have modified it to accommodate with my micros, by using brown rice and mushrooms. It is rich creamy and delicious. This recipe has all the rights to be included in the diet plan of a bodybuilder. Mushrooms are rich in protein and brown rice adds complex carbohydrates to the dish thus making it a wholesome meal for a trainer. However it takes time to cook brown rice risotto, but its worth to wait for making this recipe because finally what you get is extraordinary.
Nutrition
- calories: 499
- protein: 15
- carbs: 92
- fat: 8
- saturated fat: 1.94
- polyunsaturated fat: 1.58
- monounsaturated fat: 4.29
- cholesterol: 4
- sodium: 2001
- potassium: 649
- dietary fiber: 6.44
- sugars: 11.03
- vitamin a: 23
- vitamin c: 13
- calcium: 133
- iron: 2
- magnesium: 0
- complex carbs: 74.53
- other fats: 0.19
Ingredients
- 1 cup, pieces or slices Mushrooms, white, raw
- 0.5 cup Rice, brown, long-grain, raw
- 1 medium Onions, raw
- 2 cup SWANSON BROTH, Vegetable Broth
- 1 tsp Alcoholic beverage, wine, cooking
- 1 tbsp Parsley, fresh
- 1 tsp Oil, olive, salad or cooking
- 1 dash Salt, table
- 1 cubic inch Cheese, low fat, cheddar or colby
- 1 tsp Spices, pepper, black
Instructions
- Wash and soak the brown rice in water before one hour of cooking.
- Heat a large sauce pan over medium heat and saute onion and mushrooms with little olive oil.
- Add brown rice and wine, saute for 2 minutes.
- Add one cup of vegetable broth stir well and cook with cover over low heat. Keep checking the rice adds more broth if rice look dry.
- Repeat the process until rice is cooked perfectly. It may take 25 minutes.
- When the rice is cooked adds salt, black pepper, parsley and cheese stir well.
- Cook on low heat until cheese melt and mix with risotto.
- Serve hot.