Happy Healthy Holidays!

Risotto is great comfort-food and an easier than you think way to wow family and friends. With a side salad and fresh fruit it makes a low calorie, high energy dinner. Fill a flute with sparkling water garnished with a few raspberries for an elegant holiday table.

Not to mention, risotto is a satisfying and filling main dish to feed your vegetarian dinner guests without meat-eaters feeling like something's missing. Just be sure to use vegetable broth rather than chicken broth.

3 cups fat-free chicken or vegetable broth
2 tsp olive oil
1 clove garlic, minced
1/2 tsp dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup sliced mushrooms
1 cup Arborio rice
1/2 cup dry sherry or dry white wine
1/4 cup grated Parmesan cheese
1 cup fresh arugula, chopped

Heat oil in a large skillet on medium heat. Sauté garlic until softened and fragrant. Sprinkle dried herbs and pepper. Add sherry and simmer gently 2-3 minutes before adding rice. Stir quickly to prevent sticking. Once the sherry has been mostly absorbed, add the broth, one cup at a time. Wait until each cup of broth has been absorbed before adding the next. Before adding the last cup, add mushrooms. Continue stirring until the liquid is mostly absorbed, the rice will be creamy. Mix in cheese and arugula just before serving. 260 calories per serving. Serves 4.


  1. Risotto always seems labor intensive, so I haven't attempted it yet. Do your arms get tired from stirring? Or is it not as bad as it seems? How long does it take to prepare?

  2. Takes about half an hour. Not near as bad as I thought it would be first time I made it. And way worth the short effort! I used dried mushrooms and they were amazing..and easy.


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