• Healthy

Ingredients

1. 4 quarts water
2. 1 cup dry white wine
3. 1 large onion, halved
4. 1 large tomato, halved
5. 1 large carrot, quartered
6. 1 zucchini, halved lengthwise
7. 1 yellow squash, halved lengthwise
8. 1 leek, halved lengthwise
9. 3 large white mushrooms, sliced
10. 2 thyme sprigs
11. 2 rosemary sprigs
12. 2 garlic cloves, crushed
13. 1 bay leaf
14. 1 teaspoon celery seeds
15. 6 whole black peppercorns
16. Salt
17. 2 tablespoons canola oil
18. 2 small shallots, minced
19. 3/4 cup arborio rice
20. 1 teaspoon pure chile powder, such as Chimayó or ancho
21. 1 bay leaf
22. 4 large shiitake mushrooms, stemmed, caps thinly sliced
23. 1 tablespoon heavy cream
24. 1 tablespoon unsalted butter
25. 1/4 cup grated Parmesan cheese
26. Freshly ground pepper

Directions

1. In a stockpot, bring the water to a boil with the wine, onion, tomato, carrot, zucchini, squash, leek, white mushrooms, thyme, rosemary, garlic, bay leaf, celery seeds, peppercorns and 1 teaspoon of salt. Reduce the heat to moderately low and simmer for 40 minutes. Strain the stock into a large heatproof bowl. Transfer 4 cups of the stock to a small saucepan and freeze the rest for another use. Bring the reserved stock to a simmer and keep hot.
2. In a heavy, medium saucepan, heat 1 tablespoon of the oil. Add the shallots and cook over moderately high heat, stirring constantly for 1 to 2 minutes. Add the rice, chile powder and bay leaf and cook, stirring for 2 minutes. Add 1 cup of the hot stock and cook, stirring frequently, until it is nearly absorbed. Continue adding stock, 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is tender and the liquid is creamy.
3. Meanwhile, in a medium nonstick skillet, heat the remaining 1 tablespoon of oil. Add the shiitakes and brown over moderately high heat, 5 to 6 minutes. Stir the shiitakes, cream, butter and cheese into the risotto. Season with salt and pepper and serve.

Notes

One Serving 336 cal, 14 gm total fat, 4.1 gm saturated fat, 46 gm carb, 1 gm fiber.