Mushroom Risotto - Quick

Tracey Fortier

By
@Tracey_Fortier

Nutrition Facts

Serving Size: 1/2 Cup
Calories200 Calories from Fat80

Total Fat9gSaturated Fat5g Cholesterol25mgSodium500mgTotal Carbohydrate23gDietary Fiber1g Sugars1g Protein7g
% Daily Value*:
Vitamin A6% Vitamin C0% Calcium8% Iron8%

Exchanges:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.


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Rating:

Serves:

8

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter or margarine
1/2 c
chopped onion
1 jar(s)
sliced mushrooms drained 4.5 oz
2 c
uncooked instant white rice
1 tsp
garlic powder
1/4 tsp
pepper
3 1/2 c
chicken broth
1/3 c
whipping cream or half and half
1/3 can(s)
parmesan cheese - grated
1 Tbsp
parmesan cheese - grated

Directions Step-By-Step

1
Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes.
2
Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
3
Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian