Mushroom Raisin Risotto

Solandra

I didn't think this was going to win any awards for being low in much of anything, but I was surprised that it clocked in at only 189 calories per serving. Feel free to substitute low sodium broth, and I think coconut oil could be used as a healthier alternative to the margarine, or olive oil. I love to cook, and this satisfied the need to dice, chop, roast, and stir.

Mushroom Raisin Risotto

Ingredients
2C Long Grain rice
1/2 stick margarine
1 C merlot
3 c chicken stock
1 pkg portabello mushrooms, chopped
1/4 c raisins
1/2 onion, chopped
1/2 roast green bell pepper, diced
1/2 roast red bell pepper, diced
1/2 roast yellow pepper, diced

Directions

Sautee onion and mushrooms in a large skillet. When onions are clear, add the rice and 1 cup of the chicken stock. When chicken stock comes to a boil, add 1 c merlot. Add raisins and peppers. As liquid is absorbed by the rice, add more, 1/2 c at a time.

Number of Servings: 8

Amount Per Serving
Calories: 189.7
Total Fat: 7.0 g
Cholesterol: 2.7 mg
Sodium: 199.8 mg
Total Carbs: 23.1 g
Dietary Fiber: 1.3 g
Protein: 4.4 g