Breakfast Risotto with Tomatoes and Mushrooms
Recipe adapted from a Lauren’s Kitchen
Makes 4 Servings
1 14.5oz can diced tomatoes
1 tsp salt
1 tbsp of minced garlic, divided
½ cup chardonnay
1 ½ cup fat-free chicken broth
1 cup Arborio rice
2 tbsp olive oil, divided
1 8 oz. package sliced mushrooms
8 tsp parmesan cheese, divided
Optional: parsley for garnish
Add tomatoes to colander. Season drained tomatoes with the salt and stir to combine. Allow mixture to drain while prepping other ingredients. Place a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil. Add rice to the saucepan and stir to evenly coat with oil, about 1 minute. Add 2 tsp garlic, wine and broth and bring the mixture to a boil, stirring once. Cover and reduce heat to medium-low. Cook rice for about 20 minutes: you want the rice to be tender, but still slightly firm. While the rice is cooking, heat a small pan over medium-high heat. Add 1 tablespoon of olive oil, remaining 1 tsp of garlic and mushrooms. Sauté until moisture has evaporated, about 10 minutes. Add tomatoes and stir until rice is done, then add mixture to cooked rice. Stir to combine. Taste and add more salt if desired. Divide into four servings and top each with 2 tsp parmesan cheese. Garnish with parsley if desired.
Nutritional Information: 312 calories, 45 carbs, 8 fat grams and 8 protein grams.
Add tomatoes to colander. Season drained tomatoes with the salt and stir to combine. Allow mixture to drain while prepping other ingredients. Place a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil. Add rice to the saucepan and stir to evenly coat with oil, about 1 minute. Add 2 tsp garlic, wine and broth and bring the mixture to a boil, stirring once. Cover and reduce heat to medium-low. Cook rice for about 20 minutes: you want the rice to be tender, but still slightly firm. While the rice is cooking, heat a small pan over medium-high heat. Add 1 tablespoon of olive oil, remaining 1 tsp of garlic and mushrooms. Sauté until moisture has evaporated, about 10 minutes. Add tomatoes and stir until rice is done, then add mixture to cooked rice. Stir to combine. Taste and add more salt if desired. Divide into four servings and top each with 2 tsp parmesan cheese. Garnish with parsley if desired.
Nutritional Information: 312 calories, 45 carbs, 8 fat grams and 8 protein grams.
Review: YUM - I am a huge mushroom fan, which I think you must be to enjoy this recipe. The rice cooked quickly and easily without all of the stirring - I was able to make another recipe while it cooked itself! And while I was a bit nervous about using canned tomatoes instead of fresh since there were so few ingredients - it worked out great and tasted wonderful. The parmesan cheese on top added a lot - I tried it without it but it was definitely missing it - but the little bit went a long way. I'd definitely eat this again, it was easy to make, and I like the 300-calorie mark - perfect for breakfast. I do wonder if I could add almonds are some kind of nut to up that protein. Hmmmm. I'll keep you posted!
2 comments:
Looks delicious! I just gave you some love on my blog for your chicken tortellini bake :)
www.erin--elizabeth.blogspot.com
Thanks so much!! I'll go check it out now!!
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