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"Lightened" Mushroom and Seriously Sharp Cheddar Risotto.

Spring-forward, Slim-down

With spring and all the family feasting that accompanies it approaching, we decided to comb through our recipe file in search of something special for the season. Finding the perfect "side-dish-doubling-as-a-main-dish-plus-great-for-guests-or-comfort-food-at-home" recipe was no small task. But the magnitude of our task was matched only by the big taste of the recipe we found: Mushroom and Seriously Sharp Cheddar Risotto.

A creamy classic rice dish, risotto fits the bill for any festive occasion. It's "fancy" enough to serve guests, yet simple enough to prepare for an evening at home. The only problem: the current version, packing 11 grams of fat and 6 grams of saturated fat, offered a nutritional challenge for those of us hoping to spring forward into a slimmer summer physique.

The solution: cut the fat and saturated fat by almost half and nearly double the fiber by overhauling the current version.

Here's how we did it:

Reduced the butter
Switched to Cabot 50% Reduced Fat Cheddar
Added seasonal spring leeks and greens
Opted for whole-grain, brown rice
Omitted chicken
Switched to vegetable broth

What we produced was special occasion cuisine with everyday-eating nutrition. Now suitable for our vegetarian guests as well, this once fuller-fat, fiber-poor dish springs into the season with a trimmed down, whole-grain, earthy taste worthy of any special occasion.

"Lightened" Mushroom & Sharp Cheddar Risotto

By switching to a whole grain rice, the cooking time increases in this recipe. Most of it is hands-off simmer time, so you can attend to other items in the kitchen. If you are pressed for time, though, you can always use regular Arborio and reduce the cooking time by about 20-30 minutes.

Makes 8 servings

1 (32-ounce) carton reduced-sodium vegetable broth (about 4 cups)
2 cups water
1 tablespoon Cabot Salted Butter
1 1/2 cups thinly sliced leeks (about 1 medium), rinsed of grit, or chopped sweet onion
1/2 teaspoon sugar
3 garlic cloves, minced
8 ounces sliced shiitake, portabello, cremini or button mushrooms
2 cups brown Arborio or other short-grain brown rice
1/4 cup white wine
4 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1 cup)
3 tablespoons chopped fresh thyme or oregano
1/2 teaspoon salt
8 ounces fresh spring greens, such as kale, collard, mustard or spinach

1. In medium saucepan, combine broth and water; bring to just below simmer and keep warm over medium-low heat.

2. In large heavy saucepan over medium-high heat, melt butter. Add leeks or onions and sugar and saute until tender and slightly caramelized, about 5 minutes. Add garlic and mushrooms and cook for an additional 3 minutes.

3. Add rice to pan and stir for 1 minute or until rice begins to turn translucent; add wine and cook just until evaporated.

4. Add 1 cup of warm broth mixture, adjusting heat as needed to maintain bare simmer; cook, stirring often, until liquid is mostly absorbed. Continue same procedure, adding broth 1 cup at a time until mostly absorbed, for about 50 to 60 minutes total cooking time*.

5. Stir in cheese, thyme or oregano and salt. Serve over wilted or fresh greens.

*Note: Using short-grain brown rice produces an al dente textured risotto.

Nutrition Analysis
Calories 270 Total, Fat 6g, Saturated Fat 3.5g, Sodium 570mg, Carbohydrates 43g, Dietary Fiber 5g, Protein 12g, Calcium 200mg

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