Risotto With Leeks And Mushrooms

• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 2 teaspoons olive oil
• 1 1/2 cups thinly sliced leeks
• 1 1/2 cups pre-sliced mushrooms
• 1 cup uncooked Arborio rice
• 3 tablespoons dry white wine
• 1/4 teaspoon dried sage
• 3 tablespoons grated Parmesan cheese
• 1/8 teaspoon pepper

1. Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add leeks and mushrooms; saute 5 minutes or until leeks are soft. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add sage and warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed (about 24 minutes total). Stir in cheese and pepper.

chicken broth, olive oil, leeks, mushrooms, rice, white wine, sage, parmesan cheese, pepper

Taken from www.myrecipes.com/recipe/risotto-with-leeks-mushrooms (may not work)