Calories 355 Protein 9g Fat 14g Carbohydrates 48g Sodium 896mg Cholesterol 35mg

Mushrooms are low in calories, fat-free, and full of nutrition. One serving (one cup) of fresh mushrooms contains 7.5 grams of fiber, as well as potassium, iron, and B vitamins at levels comparable to high-fiber fruits such as blueberries and raspberries.

A rice-based diet may be the key to a happier and healthier mind. Rice is high in carbs, which is essential for long-term brain function.

Studies show that eating certain full-fat dairy products, like cheese and unsweetened yogurt, may help lower blood pressure. Full-fat cheese can be part of a well-rounded diet if it's eaten in moderation and combined with other healthful food choices.

4 Tbsp unsalted butter (cubed) 1 tsp oregano 1 tsp salt 1 Tbsp garlic, minced black pepper, to taste 1 small yellow onion, chopped 5 cups vegetable or chicken broth, kept hot 1 1/2 cups arborio rice 1/2 ounce dried shiitake mushrooms, rinsed and chopped 1 cup of mixed fresh mushrooms (ie: baby portabello, button), chopped 1 cup parmesan cheese 1/3 cup dry white wine (optional)

Place dried shiitake mushrooms in a medium-sized bowl. Pour hot water over them and let sit for 20 minutes to hydrate. Remove the mushrooms from the water, squeeze the excess moisture out with a paper towel, and coarsely chop them. This is also a good time to heat the broth. Keep it on the stove on low so it stays hot.

Combine shiitake and mixed mushrooms in a pot over medium-high heat with 2 Tbsp unsalted butter, sautéing them for about 3 minutes. Add finely chopped onion and garlic to the mushrooms and cook for another 2 to 3 minutes.

Add the arborio rice and 1 Tbsp unsalted butter to the mushroom and onion mixture, stirring with a wooden spoon. Add oregano and pepper to taste.

If you're adding wine, do so now. Stir it into the rice, then reduce the heat to low and continue stirring until the rice has absorbed most of the liquid.

Add the hot broth about a 1/2 cup at a time, stirring regularly until the rice is almost dry again. This gradual addition of the liquid is what ensures your risotto will be thick and creamy.

The risotto is ready when the rice is tender with just a scant amount of broth still in the pan. If you scoop some to the side of the pan, it should spread out a little bit (not too sticky) but not expand across the surface (not too loose). Stir in the remaining butter and Parmesan cheese until they melt. Add more salt and pepper to taste. Serve with an extra sprinkle of Parmesan and fresh-cracked pepper. Bueno!

A wide range of Italian seasonings pair well with this recipe, including fresh or dried basil and parsley.

Barley, quinoa, and bulgur wheat hold up as excellent replacements for rice in risotto. Depending on which grain you use, you may need more or less broth.

A pot that can hold at least 8 cups, with plenty of room to stir and add additional liquid if needed. A wok or high-sided pan can work as well. A wooden spoon works best to maintain the flavor of risotto. A bowl that holds about 2 cups, with enough space to fully cover the dried mushrooms. A sharp kitchen knife for chopping and mincing A towel or paper towel to squeeze excess moisture from the mushrooms.