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Categories:Viewed: 16 - Published at: 5 years ago
Ingredients
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 2 teaspoons olive oil
- 1 1/2 cups thinly sliced leeks
- 1 1/2 cups pre-sliced mushrooms
- 1 cup uncooked Arborio rice
- 3 tablespoons dry white wine
- 1/4 teaspoon dried sage
- 3 tablespoons grated Parmesan cheese
- 1/8 teaspoon pepper
Method
- Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.
- Heat oil in a large saucepan over medium heat. Add leeks and mushrooms; saute 5 minutes or until leeks are soft. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add sage and warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed (about 24 minutes total). Stir in cheese and pepper.
