Chicken and Mushroom “Risotto”
I adore risotto. It is as much fun to make and serve as it is to eat. I have spent most of my career learning how to perfect it—and much of my life eating it. There are few foods that make people moan as much as a beautifully prepared risotto does. (Remember Seinfeld?) Two things make it so delicious: the starch that is released from the rice during the slow and careful cooking process, and the butter and cheese we add to it. Unfortunately, for a few pleasurable moments on the lips, it’s a terror for the hips, thanks to the fat and carb content. This rice-less risotto uses something called TVP, or textured vegetable protein. It’s a high-fiber, high-protein soy product. It’s great both raw and cooked, and it has far fewer carbs than white rice.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large saucepan, combine the scallions, garlic, mushrooms, 1 cup of the milk, and the chicken broth. Bring to a boil over high heat. Season lightly with salt. Stir in the textured vegetable protein. Cover, and reduce the heat to medium-low. Simmer the “risotto” until the textured vegetable protein is tender and most of the liquid has been absorbed, about 12 minutes.
Step 2
Meanwhile, whisk the remaining 1/4 cup milk into the cornstarch in a small bowl.
Step 3
Pour the milk mixture into the saucepan, and raise the heat to high. Bring the mixture to a vigorous boil, stirring constantly with a wooden spoon. When it has thickened (after about 1 minute), stir in the cheese and chicken. Continue to cook until the chicken is hot. Season with salt and pepper to taste, if desired, and serve immediately.
nutrition information
Step 4
Fat: 30g (before), 5.9g (after)
Step 5
Calories: 620 (before), 268 (after)
Step 6
Protein: 36g
Step 7
Carbohydrates: 18g
Step 8
Cholesterol: 58mg
Step 9
Fiber: 4g
Step 10
Sodium: 851mg
