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Multi Mushroom Risotto

By DrLaPuma 14 years agoNo Comments
Home  /  Recipes  /  Multi Mushroom Risotto
Multi Mushroom Risotto

Low in fat and very low in sodium, our Multi Mushroom Risotto recipe is bursting with B vitamins, especially niacin—it makes your RealAge 5.3 days younger.

Preparation Time:
Cooking Time:
Servings  0
Serving Size:


3 1/2 cups fat free beef broth or mushroom broth, such as Amy’s Kitchen or Imagine Foods, gluten-free
1/2 ounce dried porcini mushrooms
1 tablespoon olive oil
1 cup sliced shallots (about 3 large)
2 (4 ounce) packages sliced exotic mushrooms, such as Pennsylvania Farms brand
1 1/2 cups arborio rice*
4 cups packed baby spinach leaves
2 ounces Parmigiano-Reggiano cheese
2 tablespoons chopped fresh thyme or toasted walnuts (optional)
Salt and freshly ground black pepper to taste


Place broth in a medium saucepan. Use scissors or kitchen shears to cut porcini mushrooms into 1/2 inch pieces; add to broth. Bring to a simmer over high heat. Reduce heat; keep broth at a constant gentle simmer while preparing risotto. Heat a large, deep skillet over medium-high heat. Add oil and shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 4 minutes, stirring occasionally. Add rice; cook and stir 1 minute. Add 1 cup simmering porcini-broth mixture to skillet. Cook, stirring frequently until broth is absorbed. Continue adding broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring until broth is absorbed. Repeat process until rice is cooked just through, about 18 minutes total. When all broth mixture is used, stir in salt and pepper to taste and check rice for doneness. If rice is too firm, add 1/2 cup hot water and continue to cook and stir. Mixture should have a creamy texture. Arrange 1 cup spinach on each of four large plates. Spoon risotto over spinach to wilt. Using a swivel bladed vegetable peeler or cheese planer, shave cheese over risotto. Sprinkle with thyme or walnuts, or both, if desired.


*Arborio rice is an Italian medium-grain rice To add a subtle wine flavor to the risotto, add 1/2 cup dry vermouth or dry white wine to the sautéed rice and let the rice absorb it before adding the broth. The alcohol evaporates quickly, and the whole dish is transformed—just a twinge of lemon-like pucker behind every rich and creamy bite.


Crimini mushrooms may replace all or part of the exotic mushrooms and low salt chicken broth may replace the beef or mushroom broth. Button mushrooms will give you more mushrooms, but not more mushroom flavor.

Nutrition Facts:

Fat Calories: 67.00 g
Total Fat:  7.40 g
Sat. Fat:  2.80 g
Cholesterol:  14.50 mg
Total Carbohydrate:  71.20 g
Fiber:  6.20 g
Sugars:  5.20 g
Protein:  15.70 g


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