CHICKEN AND MUSHROOM RISOTTO
- 1 cup sliced scallions (white and green parts)
- 4 garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 1¼ cups 2% milk
- 1 cup low-fat, low-sodium chicken broth
- Salt
- ¾ cup textured vegetable protein (TVP)
- 1 tablespoon cornstarch
- ½ cup grated Parmigiano-Reggiano cheese
- Shredded skinless breast meat from 1 warm rotisserie or roast chicken
- Freshly ground black pepper
Instructions:
I adore risotto. It is as much fun to make and serve as it is to eat.
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.
- 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.
- Meanwhile, whisk the remaining ¼ cup milk into the cornstarch in a small bowl.
- 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.