Mushroom Risotto - Quick

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%

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


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20 Min
20 Min
Stove Top


  • 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
  • 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

How to Make Mushroom Risotto - Quick


  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.

Printable Recipe Card

About Mushroom Risotto - Quick

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

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