Risotto with toasted mushrooms

 
                       Risotto With Toasted Mushrooms
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese                           Healthy And Hearty
                 Italian                          Low Fat
                 Main Dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Small         Onion -- finely chopped
  300      Grams         Risotto Rice -- or quick-boiling ric
   15      Grams         Butter
    1 1/2  Deciliters    Dry White Wine
    8      To 10 Dl.     Chicken Bouillon -- (boiling)
    1      Deciliter     Grated Parmesan Cheese -- (50 grams)
   10      Grams         Butter
                         -----Mushroom Mixture-----
  375      Grams         Fresh Mushrooms -- or mix of other type
    1      Tablespoon    Olive Oil
    1      Clove         Garlic -- finely chopped
                         -----Garnish-----
                         Parsley Sprigs
 
 Lightly brown rice and onions in butter. Add white wine and approximately
 1/4 of the chicken bullion. Let rice cook uncovered until excess
 liquid is gone. Continue this procedure till remaining bullion is used
 up. Stir often during this process. Total cookinf time is 20-25 minutes.
 Add cheese and butter.
 
 Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.
 
 Spread mushrooms on top of risotto along with parsley sprigs.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Serve hot with your favorite bread.
 
 NOTES : This dish only has 19% CFF. (12 grams per serving)