- Portion size 4 servings
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 1/4 cups Dried-Mushroom Risotto Mix
- 6 1/2 cups water
- 2/3 cups freshly grated Parmesan cheese
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.
Nutritional facts <b>Per serving:</b> about
- Protein 16 g
- Calories 555.0
- Total fat 11 g
- Total carbohydrate 95 g