Organic Mushroom Risotto

Ingredients:

• 12 oz. organic or wild mushrooms
• 4 1/2-5 cups reduced-sodium chicken broth
• 1/2 cup chopped onion
• 6 garlic cloves, minced
• 2 tbsp. extra-virgin olive oil
• 1 (11 oz.) box quick-cooking barley (2 cups)
• 1 cup dry white wine
• 1 oz. freshly grated Parmesan cheese
• freshly ground black pepper
• fresh chervil

Makes 8 side dish servings

1. Remove stems from mushrooms and set aside. Slice mushrooms caps. In a medium saucepan, combine the mushroom stems and chicken stock. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain stock, discarding mushrooms stems. Return stock to saucepan and keep warm over low heat.
2. In a 4-quart Dutch oven cook onion and garlic in the hot olive oil until tender, stirring occasionally. Add the uncooked barley; cook and stir for 2 minutes. Add wine; cook and stir until most of the liquid is absorbed. Add 1 cup of the hot stock. Cook, uncovered, until most of the stock is absorbed, stirring frequently. Continue adding stock, 1 cup at a time, cooking after each addition until stock is nearly absorbed, stirring frequently. When barley is nearly tender, quit adding stock and stop cooking. (Total cooking time should be 12-15 minutes after wine is added.) Add mushroom caps. Cook and stir for 3-5 minutes or until mushrooms are tender.
3. Stir in the cheese. Season to taste with pepper. If desired, garnish with chevril.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. If you love Italian food or comfort food, this dish is for you. I had mushroom risotto when I was in Italy and it was delicious. I wanted to enjoy this dish again and I came across this recipe. This dish was delicious. This dish was Sonoma visits the Amalfi Coast. It was creamy, flavorful and delicious. Carnivores and vegetarians will eat this dish up it's that good.