Risotto with Mushrooms

My recipe for Risotto with Mushrooms is a delicious, low-fat, low-sodium, creamy side dish.  The key to making great Risotto is the method, start with a great flavor base, add the Arborio rice, and then continuously add the hot liquids one ladle at time until each addition of liquid is absorbed.  You will need to keep stirring the rice while cooking to prevent it from sticking to the bottom of the pot.  The risotto is done when it is tender but still slightly firm (not mushy) and creamy.

Enjoy!

 

Risotto with Mushrooms

Makes 6-8 servings

5-6 Cups Chicken stock, no-fat, low-sodium variety (or unsalted)

2 Tbls. Extra virgin olive oil
1 Cup Diced onions, small dice
¾ Cup Diced celery, small dice
6-Ounces Cremini mushrooms, sliced about ¼-inch thick
½ Tsp. Dried thyme
2 Cloves of garlic, minced
2 Tbls. Dry sherry (do not use cooking sherry)
1 ½ Cups Arborio rice
3 Tbls. Grated Romani cheese
Salt and pepper to taste

Note:  If you are watching your carbs, be mindful of the portion size!

Bring chicken stock to a simmer in a saucepan.

 

Heat olive oil in a 3-qt. saucepan over medium heat.  Add the onions and celery, cook until onions are translucent.  Add the mushrooms, thyme and garlic; cook until the mushrooms give off their moisture, about another 8 – 10 minutes.  Then add the sherry and stir.

Add the Arborio rice and stir to coat.  Turn the heat down to medium high, add 1 large ladle (about ½ cup) of the simmering stock and stir.  Keep the mixture at a slow boil, stirring constantly.

As soon as the stock is absorbed, add another ladle of the stock, and stir until the liquid is absorbed.  Do not cover the pot. Repeat this process until the Risotto is tender.  You may not use all the chicken stock, as the Risotto may be done before the last of the stock is used up. The entire process will take about 25 – 30 minutes.

Once the rice is tender, remove the pot from the heat and stir in the cheese.  Add salt to taste as necessary.

Chicken Cutlets with Mushroom Gravy

This past weekend was so busy that I rushed to the grocery store with no menu plan for the week.  I purchased a few of the usual staple products and some items that were on sale.  And of course, not thinking through each of the nightly meals, I did not purchase everything I needed to prepare my meals.  So just the other night, I came home from work not knowing how I would prepare the chicken cutlets I had thawed in the refrigerator that day.  I did have mushrooms, onions and Fage plain yogurt in the refrigerator, and a can of low-fat cream of mushroom soup in the pantry.   Suddenly the light came on...chicken in mushroom gravy. 

I must say, this came out tasting quite good.  With a little cooking experience, one can concoct just about anything with a few basic ingredients.

One final note, if you do not have whole wheat flour in your pantry, do buy it.  It makes a great coating for just about anything you would coat in regular flour, and when used to thicken gravy, it blends seamlessly.  The wheat flour imparts a slightly nutty flavor to whatever you use it in.  I purchase King Arthur Unbleached Organic Whole Wheat Flour in a 2 pound bag – one of my pantry staples. 

Enjoy!

Chicken Cutlets with Mushroom Gravy

 Serves 5 – 6

 

Coating Ingredients:

1/3 Cup Whole Wheat Flour
1 Tsp. Mrs. Dash Original Seasoning Blend
¼ Tsp. Sea Salt, fine grind
1/8 Tsp. Ground black pepper
1 Packet Herb ox Sodium Free Chicken Bouillon

Chicken and Gravy Ingredients:

2 Lbs. Chicken Breast Cutlets (a total of 10 cutlets)
¼ Tsp. Garlic powder
1/8 Tsp. Sea Salt, fine grind
1/8 Tsp. Ground black pepper
4 Tbls. Canola oil, divided use
2 Cups Sliced Sweet onion, thinly sliced
1  8-Ounce package White button mushrooms
1 Packet Herb ox Sodium Free Chicken Bouillon
2/3 Can (10.75 ounce size can) Cream of Mushroom Soup, reduced fat, lower-sodium variety
1/8 Tsp. Gravy Master, Browning and Seasoning Sauce
1 Cup Water
1/3 Cup Fage Total 0% Greek Yogurt (plain)

 In a zip top bag, mix together the flour, Mrs. Dash, salt, black pepper and chicken bouillon. 

Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium heat.

Rince and pat dry the chicken cutlets.  Lay them on a flat surface, sprinkle with garlic powder, salt and pepper.  Transfer the cutlets to the zip top bag, in batches; shake to coat the chicken.

With a pair of cooking tongs, transfer the coated cutlets to the heated skillet; cook in batches of five.  Add additional 1 tablespoon of oil to skillet before adding the second batch of cutlets.  Fry the chicken on medium heat, turning once, until they are golden brown on each side; about 6 minutes per side.  Remove the chicken from the skillet and place on a plate, cover and set aside.

 
In the same skillet, add the last tablespoon of oil; add the mushrooms and sauté until lightly browned.  Add the onions and continue to cook for about 10 minutes, or until the onions are translucent.  To the skillet, add the chicken bouillon, mushroom soup, Gravy Master and water.  Stir to incorporate and bring to a slow boil.  Add the chicken to the gravy mixture, nestling each cutlet down into the gravy.  Simmer for 5 minutes, turn the chicken over and simmer for another 3 minutes.  Remove the skillet from the heat; remove only the chicken from the skillet, leaving the mushroom gravy in the skillet.  Add the yogurt to the gravy and stir to combine.
 
Serve the chicken on a plate with the gravy spooned over the top. 

I served this with a baked potato topped with Fage Total 0% plain Greek Yogurt, and a side of steamed broccoli.