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  • 1 container (32 ounces) less-sodium chicken or vegetable broth
  • 12 ounces assorted wild mushrooms such as king trumpet, maitake, nameko and/or pioppini mushrooms
  • 2 tablespoons Full Circle Organic unsalted butter
  • 1 tablespoon Food Club olive oil
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine such as Chardonnay or Sauvignon Blanc
  • 1/2 teaspoon lemon zest
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh chives


  1. In small saucepot, heat broth to a simmer over medium heat; reduce heat to low.
  2. Coarsely chop king trumpet mushrooms; separate maitake, nameko and pioppini mushrooms into small clusters.
  3. In medium saucepot, melt butter over medium-high heat; add mushrooms and cook 5 minutes or until mushrooms have released their moisture, stirring occasionally. With slotted spoon, transfer mushrooms to bowl.
  4. In same saucepot, heat oil over medium-high heat. Add garlic and shallot; cook 1 minute, stirring frequently. Add rice; cook 1 minute, stirring occasionally. Add wine and zest; cook 1 minute or until wine is absorbed. Cook 15 minutes longer, adding broth 1/2 cup at a time and stirring after each addition until all liquid is absorbed and rice is tender but still firm.
  5. Stir in cheese and mushrooms; cook 1 minute or until heated through. Serve sprinkled with chives.

  • 361 Calories
  • 13g Fat (6g Saturated)
  • 24mg Cholesterol
  • 710mg Sodium
  • 46g Carbohydrates
  • 4g Fiber
  • 12g Protein