Wild Rice Risotto
7 cups vegetable broth, divided
1 cup wild rice blend (Lundbergs makes a good one)
1 cup arborio rice
1/2 large white onion, coarsely chopped
1 Tbsp olive oil
2 tsp minced garlic
3/4 cup white wine
1 1/2 cups frozen peas
2 cups dried mushrooms
1/2 tsp fresh ground black pepper
1 cup shredded Parmesan cheese
In a medium saucepan, heat 2 cups of vegetable broth and wild rice to a boil. Reduce heat to a simmer, cover and cook for 45-50 minutes, until rice is tender.
In a small saucepan, heat remaining 5 cups vegetable broth to a boil. Reduce heat to a simmer to keep warm for risotto.
In a large deep skillet heat olive oil over medium high heat. Add onions and garlic and saute until softened. Add rice to the pan and stir until coated in olive oil. Saute for 2 minutes, then add white wine. Add 1 cup broth and 1/2 cup cooked wild rice to the mixture, then add mushrooms. Continue to stir mixture so the rice does not stick to pan. When all broth has been absorbed add broth 1 cup at a time and wild rice 1/2 cup at a time, allowing all broth to be absorbed prior to adding more.
When rice is tender stir in peas and pepper. Heat through until peas are warm. Remove from heat then stir in Parmesan cheese.
Nutrition Info per 1 serving: 300 calories, 6.5 g fat, 12 g protein, 45 g carbohydrates, 4.5 g fiber