Mushroom Risotto

June 23, 2013

Risotto is a great dish for a weeknight meal. My husband will make us a salad while I stir away. This dish can make it to the table in about 30 minutes. While making this tonight, I decided to add some lowfat cream cheese. The cheese added a tangy creaminess that was a perfect partner for the mushrooms.

1 large leek chopped, white and light green parts only
6 cups chicken stock
4 slices of bacon cut into small pieces
1/2 teaspoon of fresh thyme leaves
1 1/2 cups Aborio rice
1/2 cup dry white wine
2 cups sliced mushrooms
4 oz softened lowfat cream cheese
1/4 cup of Parmesan cheese
juice of half a fresh lemon
salt and pepper to taste

Bring the stock to a simmer in a medium sauce pot. Meanwhile in a large 5 quart sauce pot, cook the bacon on medium until lightly browned. Add leeks and mushrooms, stirring until softened. Add the rice and...
See the full directions on my site

Nutritions

Calories
1091

Sodium
832mg
34% DV

Fat
76g
117% DV

Protein
21g
42% DV

Carbs
25g
8% DV

Fiber
7g
29% DV