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chopped. can use thyme leaves if desired.
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In a large skillet over high heat, heat the olive oil. Add the shallot and garlic. Saute for 3 minutes.
Add the mushrooms and the rice. Saute for 3 minutes more.
Reduce the heat to medium-high. Add the vegetable broth one cup at a time, stirring constantly until the rice has absorbed the liquid before adding another cup of broth.
Once all of the broth is absorbed, add the salt, pepper, and nutmeg. Taste the risotto to determine if the rice is cooked through. It should be tender but not mushy.
Transfer to a serving dish. Garnish with parsley and drizzle with balsamic vinegar.
This recipe has the following nutrient totals:
Protein 7.50 g
Carbohydrates 66.2 g
Iron 0 mg
Fiber 2.24 g
Calcium 0 mg
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