Pennsylvania Wild Mushroom and Herb Risotto
Typically more of an indulgent dish, this healthy spin on creamy risotto omits butter and heavy cream, “transforming traditional risotto into a healthful accompaniment as a side dish,” according to Executive Chef Cameron Clegg. Any combination of mushrooms can be used to build the dish, and at Highmark, “we substituted short-grain brown rice for the more traditional arborio rice. It takes a little longer to cook, but the nutritional benefit is worth the wait,” Clegg says. “Adding fresh peas or asparagus [will also] make this entrée a great meal.”
1 small carrot, finely chopped
1 large shallot, finely chopped
16 oz. Pennsylvania wild mushrooms (portobello, oyster, cremini, shiitake)
2 cups short-grain brown rice
4 cups chicken stock
1 cup water
1⁄3 cup dry white wine
2 cloves garlic, minced
1⁄2 cup grated Parmesan cheese
1 tbsp. freshly grated lemon zest
1 cup small diced roasted red pepper
1 cup freshly chopped herbs
Freshly ground pepper to taste
Parmesan cheese (for garnish)
- Coat medium-sized skillet with cooking spray. Combine carrot, shallot and half the mushrooms and sauté until heated through.
- Add rice, then chicken stock. Add water and wine; stir to combine. Cover and cook on low heat until rice is tender and risotto is thick and creamy, about 1 to 1 1⁄2 hours, stirring occasionally.
- In small skillet, sauté remaining mushrooms with garlic.
- Mix half the sautéed mushrooms, Parmesan, lemon zest and roasted red pepper into risotto. (If risotto is dry, add little wine or water.)
- Serve sprinkled with remaining sautéed mushrooms, chopped herbs, pepper and Parmesan cheese.