Slim and Simple Mushroom Artichoke Risotto

Traditional risotto, although rich, creamy and delicious, can carry quite a lot of calories due to exorbitant amounts of butter, whole fat dairy, cream, and cheeses. Traditional recipes call for constant stirring, resulting in a time-consuming and labor-intensive process. The beauty of this Slim and Simple Mushroom Artichoke Risotto recipe is you can fix it and forget it. At the same time, cooking slow for a long period of time adds layers of flavor and creaminess without an ounce of butter or cream! I use pearled barley in lieu of the traditional arborio rice, adding more fiber and protein for a satisfying end result.

Slim and Simple Mushroom Artichoke Risotto

Slim and Simple Mushroom Artichoke Risotto

VirtualRDN
The beauty of this recipe is you can fix it and forget it. At the same time, cooking slow for a long period of time adds layers of flavor and creaminess without an ounce of butter or cream!
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Cook Time 4 hrs
Course Main Course
Calories

Ingredients
  

  • 14 ounces jarred artichoke hearts , drained and chopped
  • 16 ounces portobello mushrooms , chopped (or combination of different mushroom varieties)
  • 1 can chickpeas , drained and rinsed
  • 1 onion , finely chopped
  • 2 cloves garlic , minced
  • 1 bunch asparagus , ends trimmed and chopped into 1 inch pieces
  • 1 cup frozen lima beans (or peas)
  • 1 1/2 cups uncooked pearled barley
  • 4 cups light vegetable broth (or 2 cups diluted with 2 cups water)
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon ground thyme
  • 1 1/2 teaspoons oregano
  • 1/3 cup cooking Marsala (or other dry cooking wine such as Sherry)
  • Salt , to taste
  • Ground black pepper , to taste
  • 1/3 cup grated Parmesan cheese

Instructions
 

  • Add all ingredients up to and including cooking wine to slow cooker.
  • Set temperature to high and cook for 3 1/2 to 4 hours or until majority of liquid is absorbed.
  • Season with salt and pepper and stir in Parmesan cheese prior to serving.
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