Mushroom and thyme risotto
2 medium, thinly sliced (white and light green parts only)
2 medium clove(s), minced
1 cup(s), groats
Fat free vegetable broth
3½ cup(s), hot
1 tsp, minced
1 pound(s), mixed, chopped
Fat free cottage cheese
1⅓ cup(s), baby variety
- Heat 2 teaspoons of oil in large saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until tender, about 5 minutes. Stir in buckwheat groats, then stir in broth, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Bring to boil; reduce heat and simmer, stirring often, until broth is absorbed and buckwheat is tender, about 12 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in large skillet over high heat. Add mushrooms and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring often, until tender, about 10 minutes. Stir mushrooms into risotto during last 5 minutes of cooking time.
- Spoon risotto evenly into 4 shallow bowls. Top each serving with 2 tablespoons of cottage cheese and 1/3 cup of arugula.
- Per serving: 1 cup risotto, 2 tablespoons cottage cheese, and 1/3 cup arugula