Mushroom Risotto

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Step: 1

Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

Step: 2

Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

Step: 3

When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Per Serving: 439 calories; protein 16.9g; carbohydrates 48.7g; fat 19.5g; cholesterol 49.9mg; sodium 767.6mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much important to include some fun foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just enjoyed it in the first place."

When it comes to dinner , much eat or eating too much of the wrong item of food can lead to bad habit on sleeping. On the flip side, a daylight food that is not eating to much food than satiating can leave you want more and resulting in reaching for an unhealthy late-night snack even closer to sleep .