Nutrition Facts
(per serving)

This healthier version of the Mushroom and Green Pea Risotto reduces calories and fat by using brown rice instead of Arborio rice, which is higher in fiber. It also uses vegetable broth instead of chicken broth, and reduces cheese and butter to lower fat content. The recipe includes more vegetables for added nutrients.
  • ~150 Calories saved
  • ~5g Fat saved
  • ~20g Carbs saved

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Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Healthy Mushroom and Green Pea Risotto

Healthy Mushroom and Green Pea Risotto

Ingredients:

  • 1 cup (200 g) brown rice
  • 4 cups (950 ml) low-sodium vegetable broth
  • 2 cups (150 g) mushrooms, sliced
  • 1 cup (150 g) frozen green peas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) olive oil
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
  2. Stir in the mushrooms and cook until they release their moisture.
  3. Add the brown rice and stir for a few minutes until lightly toasted.
  4. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  5. When the rice is almost cooked, stir in the green peas and continue cooking until the rice is tender and creamy.
  6. Remove from heat, stir in the Parmesan cheese if using, and season with salt and pepper.
  7. Garnish with fresh parsley before serving.

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