4 cups mixed wild mushrooms (any combination of white,
crimini, shiitake, oyster and portabello), sliced
2 tsp. olive oil (divided)
3 1/2 cups fat-free chicken broth
1/2 cup dry white wine
1 cup Arborio rice
1 tsp. black pepper
2 tbs. grated parmesan cheese
cooking spray
In a medium sized saucepan, bring the broth to a boil. Reduce heat to a simmer.
Spray a large skillet with cooking spray. Add the remaining tsp. olive oil and heat over medium-high heat. Add the rice and cook, stirring until lightly toasted, about 5-6 minutes.
Reduce heat to medium. Add the wine and 1/2 cup hot broth. Continue cooking, stirring, until the liquid is absorbed. Stir in the mushrooms. Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. The total cooking time should be 25 to 30 minutes, and the rice should be tender but not mushy. Stir in the black pepper and grated parmesan cheese. Makes about four 1-cup servings, 3 points each.