mushroom risotto - quick
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. www.pillsbury.com
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1 jar sliced mushrooms drained 4.5 oz
- 2 cups uncooked instant white rice
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 1/2 cups chicken broth
- 1/3 cup whipping cream or half and half
- 1/3 can parmesan cheese - grated
- 1 tablespoon parmesan cheese - grated
How To Make mushroom risotto - quick
-
Step 1Melt 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.
-
Step 2Stir 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.
-
Step 3Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
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