2 cups Risotto
2 tbsp Butter
4 cups Mushrooms
Spinach
3 lemons
1 onion
3 cloves garlic
1 carton Vegetable Stock
1 cup white wine
Parmesan cheese
Cook Time: 1 hr
Serving size: 4 (1 cup)
Calories: 286
Carbs: 36g
Fat: 8g
Protein: 8g
Directions:
1. Dice onions and garlic
2. In a pan, put 1tbsp of butter and heat it up to medium heat
3. Add garlic and onions
4. Cook until onions are translucent
5. Add mushrooms, chop up and cook until dark and soft
6. Add uncooked risotto stir constantly and cook until they are opaque
7. be careful not to burn the ones touching the pan
8. Add wine
9. once wine is cooked off add vegetable stock until just covering the top of the risotto
10. Stir, stir, stir when the stock is mostly gone add more to just cover the top
11. continue that process until risotto is cooked through
12. taste constantly and when there is not more crunch or hardness to the risotto its cooked.
13. turn stove off and add three squeezed lemons, cumin to taste and salt.
14. Serve with parmesan cheese grated over the top and diced tomatoes
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