Courtesy of Roots Natural Organic Foods http://www.rootsnatural.ca

Mushroom Risotto Diet Type: Dairy Free Cooking Time: 30 minutes - one hour Ingredients:   1 tablespoon olive oil   2 leeks, sliced thin (white and light green parts)   1 1/2 cups Arborio Rice   3 1/2 - 4 cups Vegetable Stock   1/2 lb. baby portabello mushrooms, sliced   1 teaspoon dried Tarragon   1 teaspoon salt   Directions: Heat the oil in a 3 quart saucepan and sauté the leeks for 1 minute, stirring frequently. Stir in the rice, making sure to coat it thoroughly with the oil. Stir in the mushrooms, Tarragon and salt. Reduce heat to medium and begin adding the stock, about 1/3 cup at a time, stirring constantly. Just as the rice absorbs each addition of liquid, add another 1/3 cup stock. Continue until the rice is almost done, about 30 minutes. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency. Serve in shallow soup bowls. Servings: 6 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 6 Amount Per Serving  Calories 236 Calories from Fat 37  % Daily Value* Total Fat 4g 6%   Saturated Fat 1g 3%   Mono Fat 2g   Sodium 667mg 28% Total Carbs 44g 15%   Dietary Fiber 3g 13%   Sugars 2g   Protein 6g   Iron 13% Calcium 4% Vitamin B-6 15% Vitamin C 5% Vitamin E 4% Vitamin D 7% Vitamin A 12% Selenium 26% Manganese 95% Copper 15% Zinc 8% Pantothenic acid 12% Niacin 20% Riboflavin 12% Thiamin 13% Folate 8% Potassium 8% Phosphorus 20% Magnesium 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.