Mushroom-Olive Risotto

Serves 1

1/3 cup arborio (risotto) rice

1 cup all natural chicken broth

tiny splash of white wine (optional, but I always do this)

5 pitted, chopped kalamata olives

1 portobella mushroom cap, chopped

1 tbsp “real” (when I say real I DO NOT mean Kraft) parmesan cheese

1 clove garlic, minced

1/2 tbsp extra virgin olive oil

1/2 tbsp unsalted butter

about 1/2 cup water, if you need it

1. Mince the garlic and cook in the olive oil in a saucepan until it starts to smell like garlic heaven. Add the rice and mix around until you think every kernel is coated with the oil.

2. Add the chicken stock, mushroom pieces and olives and simmer for about 20 minutes or until it starts to get nice and thick. I don’t really think there’s an absolute need to stir this continuously–just occasionally if you think it’s starting to stick to the bottom.

3. When its all creamy, remove from heat and season with sea salt. Add the butter and cheese and stir to combine.

4. Eat and enjoy every single last bite.

398 calories

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3 Comments

  • Reply
    Amanda s.
    June 15, 2009 at 2:29 pm

    This looks delicious. I can’t wait to try it!

  • Reply
    Dana
    July 29, 2009 at 11:01 am

    I just recently discovered your site, Jenna, and I’m really enjoying it. I made this risotto recipe last night and it was fantastic. I haven’t had much luck making rice in the past so I’m thrilled. Thank you.

  • Reply
    Shelby
    January 18, 2010 at 2:58 pm

    wow i just made this for dinner and it was soso good:) love your site

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