Mushroom Risotto

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, sliced
• 5 strips of reduced sodium bacon, diced (320 mg)
• 8 ounces sliced wild mushrooms, such as porcini or shiitake (90 mg)
• 1 1/2 cups arborio rice(23 mg) ( I used Jasmine rice)
• 1/8 tsp salt (287 mg)
• 1/2 cup dry white wine, such as sauvignon blanc
• 5 cups low sodium chicken broth (350 mg)
• 1/4 cup parmesan cheese (478mg)

Directions

# In a heavy bottom pot (such as a Dutch oven), heat the olive oil over medium heat.

# Add the onion and cook 3–4 minutes until soft and slightly transparent.

# Add the bacon and stir constantly. As it crisps, add the mushrooms and cook for an additional 2 minutes.

# Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.

# Stir in the white wine and simmer 2–3 minutes, stirring occasionally.

# Add one cup of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.

# Once the rice absorbs most of the liquid, continue to add 1–2 cups of stock at a time until the liquid is absorbed and the rice is cooked through, 25–30 minutes total. (The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.)

# Stir in the parmesan cheese and remove from the heat.

# Serve warm and enjoy!