Risotto

We love risotto around here.  It's such a simple dish and it can be tailored to meet your family's tastes, the seasons and whatever might be lurking in your refrigerator.  Most people steer clear of making risotto because they think it it too hard, time consuming, or high in calories.  It truly is neither.  I can have risotto on the table in about 40 minutes, my kind of weeknight meal.  Serve it with leftover chicken, pork or beef to make leftovers not seem like the same meal again.  This version is a light risotto, with only 243 calories and 4.7 g of fat in a 1/2 cup serving.

Basic Risotto

1 t butter
1 t oil oil
1 medium onion, chopped
6 mushrooms, chopeed
1 1/2 c Arborio rice
1/2 c frozen corn kernels (or other frozen vegetable of your choice)
1/2 c white wine
7 - 8 cups reduced fat, low sodium chicken broth, heated
1/2 t dried thyme (or other spice of your choice)
1/2 t salt
1/2 t pepper
1/4 t rubbed sage

Melt butter and olive oil in a 2 qt saucepan over medium-high heat.  Add onions and mushrooms, saute for 2 - 3 minutes.  Add rice, saute 1 minute.  Stir in corn and wine; reduce heat to medium, and simmer stirring constantly until wine is reduced by half. 

Add 1/2 c hot broth, and cook, stirring constantly until liquid is absorbed.  Repeat procedure with remaining hot broth, 1/2 cup at a time, until rice is tender.  (Total cooking time is about 35 minutes.) 

Stir in thyme and next 3 ingredients, stirring until blended.  Serve immediately.  8 1/2 c servings.

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