Creamy Risotto with Wild Mushrooms and Fresh Thyme

[Food Tip: Risotto is Italy’s version of rice, and is as much a technique as it is a grain. Chefs refer to risotto as a dish that is built, not cooked.]

Creating a creamy risotto needn’t be intimidating. Commercially-prepared boxed risotto is a welcomed addition to the kitchen for the informed cook looking for a short cut! Feel free to add your favorite vegetable, herb, or seafood.


1 (5.5-ounce) box risotto (garlic flavored works well)

2 cups mushrooms, chopped (Shiitake, oyster, or button)

1 tablespoon cooking sherry

2 tablespoons fat-free half & half

2 teaspoons fresh thyme or sage, minced



1) Prepare risotto according to package instructions with the following additions: Add mushrooms to the risotto mixture after you add the water. Continue to cook and stir according to directions. Just before serving, remove cooked risotto mixture from heat and add sherry, half & half, and fresh thyme. Stir well to combine. Serve immediately. Makes 4 servings.

Nutritional Analysis per serving: 160 Calories; 3 percent fat (0.5 gram); 0 gram saturated fat; 12 percent protein; 86 percent carbohydrate; 1 gram fiber.


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