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2011-02-01Skinny Mushroom Risotto: Part Skim Mozzarella, Onion, Carrots, Shitake Mushrooms, Button Mushrooms, Vegetable Stock, Olive Oil, Garlic, White Wine, Risotto Rice
Skinny Mushroom Risotto featuring Sorrento® Part Skim Mozzarella

Featured Cheese
Sorrento® Part Skim Mozzarella

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Skinny Mushroom Risotto

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  • 1 cup Sorrento® Part Skim Mozzarella, diced
  • 1 large Onion
  • 2 Carrots
  • 6 Shitake Mushrooms
  • 12 Button Mushrooms
  • 1 3/4 pt. Vegetable Stock
  • 3 tbs Olive Oil
  • 2 cloves Garlic, crushed
  • 1/2 cup White Wine, optional
  • 11 oz. Risotto Rice


Finely chop onion and carrots separately and set aside. Cut mushrooms into thin slices and set aside. Bring stock to a boil in a medium pot and lower to a simmer. Meanwhile, in a large pan, heat 3 tablespoons olive oil over medium-high heat. Add onions and cook for 2-3 minutes. Add carrots and garlic and stir for a minute. Add mushrooms and cook for another minute. Add rice quickly, until it is well-coated. Stir in wine and simmer for 1 minute. Begin to add the stock, one ladle at a time. Continue to cook and stir for 20 minutes. The risotto should be slightly creamy. Turn off the heat. Mix in the mozzarella.


By using the fat-free ricotta and part skim mozzarella, this recipe has 8% less fat per serving.*

*as compared to using whole milk cheeses

Nutrition Information

359 Calories
11 g Fat
15 mg Cholesterol
978 mg Cholesterol
51 g Carbohydrate
5 g Sugars
14 g Protein
4 g Fiber

Higher fat version:

359 Calories
12 g Fat
20 mg Cholesterol
978 mg Sodium
51 g Carbohydrate
5 g Sugars
13 g Protein
4 g Fiber

Nutrition Information provided by Lynda Antonacci, RD, CDN


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