Easy Mushroom Risotto

By The Canadian Living Test Kitchen

52 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	428428 cal
pro	13 g13g pro
total fat	11 g11g total fat
sat. fat	6 g6g sat. fat
carb	66 g66g carb
fibre	2 g2g fibre
chol	28 mg28mg chol
sodium	688 mg688mg sodium
% RDI:	-
calcium	1818 calcium
iron	99 iron
vit A	88 vit A
vit C	77 vit C
folate	88 folate

Ingredients

1 tbsp butter 1 1tbsp tbspbutter
1 cup finely chopped onion 1 1cup cupfinely chopped onion
2 cloves garlic , minced2 2cloves garlic, minced
1-1/2 cups Porcini Rice Mix 1-1/2 1-1/2cups cupsPorcini Rice Mix
2 cups water 2 2cups cupswater
1 cup chicken stock 1 1cup cupchicken stock
1/2 1/2cup cupwhite wine, (or stock with 1 tbsp/15 mL wine vinegar)
1 cup chicken stock 1 1cup cupchicken stock
1/2 cup grated Parmesan cheese 1/2 1/2cup cupgrated Parmesan cheese
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tbsp butter 1 1tbsp tbspbutter

Preparation

In large saucepan, melt butter over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes.

Stir in Porcini Rice Mix to coat. Add water, chicken stock and white wine. Bring to boil. Reduce heat to low; cover and cook, stirring once, for 10 minutes.

Stir rice mixture vigorously for 15 seconds. Cover and cook until just a little liquid remains and rice is still slightly firm to the bite, about 10 minutes.

Stir in chicken stock, Parmesan cheese. parsley and butter. Heat, stirring, until creamy and hot.

Keywords : Sides; Boil; Rice; Onions; Mushrooms; Stock; White wine;

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