06
Mar 2012

Skinny Wild Mushroom Risotto

I’ve never been hung up on the “rules” of risotto making… never felt pressured to heat my broth or stir constantly and I’ve never had less than stellar results. What makes this risotto skinny? Well, there’s only so much I’m willing to give up in the name of calorie counting, so my main strategy was a ratio heavily weighted on the virtually noncaloric side of mushrooms and onions. I was also very careful with the butter and oil, using just enough to squeak by…

Any way you spoon it, this risotto is toothsome, satisfying,  guilt-free dining at its best.

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1 T olive oil
2 medium yellow onions, finely diced
1  1/2 cups arborio rice
1 cup white wine
1 T umami paste [optional]
32 oz chicken stock
1 pound mixed wild mushrooms, thinly sliced
1 T butter
2 T finely minced fresh thyme
2 T cream sherry [or dry sherry]
2 oz  Parmigiano, finely grated
kosher salt + pepper to taste

 

Serves 4 calories 430

In a medium-sized heavy bottomed saucepan, saute the finely diced onions in olive oil on medium-low until deep golden and caramelized.

Simultaneously in a separate saute pan, saute mushrooms in butter for up to an hour on medium-low,  until browned and leathery, then add the sherry and a sprinkle of salt, stir, and continue to saute until liquid is absorbed – just a few minutes. Add the thyme, stir to combine, remove from heat and set aside.

Returning to the caramelized onions – add the arborio rice and continue to saute for 3 minutes. Add wine {and umami paste} and approx 1 cup of the chicken broth and allow to simmer gently, stirring occasionally until most of the liquid is absorbed. Continue to add broth this way {1 cup at a time} until fully cooked and absorbed – should be about 18-20 minutes of cooking time. If a thinner consistency is desired, add 1 cup of water and continue to cook and stir until desired consistency is reached. Remove from heat and stir in Parmigiano until incorporated and creamy. Add salt + pepper to taste. Fold in sauteed mushrooms – reserving some to  use as a garnish. Divide between 4 plates or bowls,  sprinkle with remaining mushrooms, and serve.

{ 11 comments… read them below or add one }

Cindy March 6, 2012 at 5:53 pm

That is some beautiful risotto!

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The Fromagette March 6, 2012 at 6:15 pm

Thanks Cindy!! GF too, right!

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Ann March 6, 2012 at 8:48 pm

That was my take on the stuff too. Oh well, it’s fun to try new things! I’d rather just keep sneaking fish sauce into things. I’m about to order some Red Boat, in fact. It’s supposed to be a fab umami delivery device.

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The Fromagette March 6, 2012 at 8:58 pm

True, it’s hard to find a replacement for simple anchovy paste… I LOVE the stuff!

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Magdalen McCarthy March 7, 2012 at 8:04 pm

Impossible to go wrong with risotto. Top it of off that it is risotto from The Fromagette and I might actually squeal a little:) Oh la la…

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Kelley Murphy March 8, 2012 at 2:52 pm

Beautiful mushrooms! I wish you were here to cook dinner for me when I don’t want to. ;)

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The Fromagette March 8, 2012 at 3:27 pm

Me too! Oh wait – is that an offer:) You’d like me as your personal chef? haha

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Kelley Murphy March 9, 2012 at 3:30 pm

It’s totally an offer, but I don’t think Joe would like sleeping on a small couch with you at our place. lol.

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Kimby March 12, 2012 at 5:34 am

This looks so delicious and tempting and satisfying and… I have to go to the store now. ;)

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The Fromagette March 12, 2012 at 9:36 am

Thank you, Kim. Yes!! Go to the store:)

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Cookin' Canuck March 13, 2012 at 3:24 pm

You and I have the same philosophy on risotto…stir just enough so it doesn’t stick to the bottom, use just a small amount of oil and pack it with veggies. This looks wonderful!

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