Mushroom & Thyme Risotto

 I made this one for lunch today, and it was a big hit.  The best part was it was easy to cook, and in the end all plates (low and high protein) all looked the same. 

Ingredients:

• 2 cups arorio rice (low protein cooked rice)
• 1 yellow onion
• Fresh thyme
• 1/4 cup veggie stock concentrate
• 16 oz button mushrooms
• Shredded parmesan cheese (low protein Parmesan cheese)
• 4 cloves garlic, minced
• Butter

Directions:

1. Thinly slice mushrooms, peel and finely chop onion, peel and finely chop garlic, strip thyme leaves and finely chop until you have 2 T
2. Measure out 7 cups of water into a large bowl and add vegetable stock concentrate.
3. Heat a large drizzle of oil in a large pan over medium head, add mushrooms, season with salt and pepper. Cook, stirring until browned and tender. Remove pan and set aside.
4. Heat a drizzle of oil and 1 T. butter in a pan over medium high heat. Add onion, garlic and thyme. Season with salt and pepper. Cook until tender. 
5. Add uncooked rice and stir until translucent, 1 minute 
6. Add 1/2 c stock to pan with rice mixture. Cook, stirring until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 cup at a time until rice is al denote, and mixture is creamy.
7. Once risotto is done, store in 2 T. butter, mushrooms (reserve some mushrooms for the low protein portion), and Parmesan. Season with salt and pepper, divide into bowls and top with more Parmesan cheese (top with low protein Parmesan cheese).

*Please remember to calculate the phes/protein in the recipes posted to ensure they will fit within you or your child’s diet.  These recipes fit within my children’s diets, but they may not fit everyone’s needs.  If they are too high in protein consider swapping out lower protein ingredients for the higher ones we have listed.