Mushroom Risotto - Quick
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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2 Tbspbutter or margarine
1/2 cchopped onion
1 jar(s)sliced mushrooms drained 4.5 oz
2 cuncooked instant white rice
1 tspgarlic powder
3 1/2 cchicken broth
1/3 cwhipping cream or half and half
1/3 can(s)parmesan cheese - grated
1 Tbspparmesan cheese - grated
How to Make Mushroom Risotto - Quick
- 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.
- 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.
- Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.