Mushroom Risotto
From: The American Institute for Cancer Research

3 cups chicken stock
2 Tbsp. Soft margarine
1 medium onion, chopped
1 clove garlic, minced
1/2 cup coarsely chopped sweet red pepper
6 cups sliced mushrooms (1 lb)
1 1/2 cups arborio rice
1 cup dry white wine or extra chicken stock
Salt and pepper
1/2 cup chopped scallions
Chopped fresh parsley
2 Tbsp. freshly grated Parmesan cheese

In saucepan, bring stock to low simmer. Meanwhile, in wide shallow saucepan or large skillet, melt half of the margarine over medium-high heat; cook onion, garlic, red pepper and mushrooms, stirring, for about 10 minutes or until tender and most of the liquid released by mushrooms has evaporated.

Add rice, stirring to coat. Stir in about half of the wine or additional broth; cook, stirring often, until liquid is absorbed, about 2 minutes. Add remaining liquid and cook, stirring often, until absorbed.

Add hot chicken stock 1/4 cup at a time, stirring after each addition, until all of the stock is absorbed and rice has swelled to double its size and is tender but still a little firm, about 20 minutes. Stir in remaining margarine, and extra stock if necessary to make risotto creamy and moist. Season with salt and pepper to taste. Spoon into warmed pasta bowls and sprinkle with onions, parsley and cheese.

Each of the 6 appetizer servings contains 229 calories and 7 grams of fat.