Dried-Mushroom Risotto
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 555 |
| pro | 16 g |
| total fat | 11 g |
| carb | 95 g |
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2-1/4 cups Dried-Mushroom risotto Mix
- 6-1/2 cups water
- 2/3 cup freshly grated parmesan cheese
Preparation
In large saucepan, heat oil over medium heat; cook onion, stirring, for about 5 minutes or until softened. Stir in Dried-Mushroom Risotto Mix until rice is coated with oil. Stir in 5 cups (1.25 L) of the water; bring to boil, stirring. Reduce heat to low; cover and simmer for 20 minutes, stirring once.
Add remaining water, stirring just until creamy and rice is still slightly firm to the bite. Stir in cheese.
Additional information :
Tip: Choose reduced-salt bouillon to keep sodium content down.
Variation
Bacon and Dried-Mushroom Risotto: Omit oil. Cook 2 slices chopped smoked bacon in saucepan before adding onion.
Related content
-
-
Pine Nut Pilaf
A pilaf is simply the tastiest way to serve rice. Here, saute pine nuts, onions and currants add...
-
-
Porcini Risotto
Fresh porcini mushrooms are abundant in Veneto in early summer, and chefs lavish them over pizza,...
