Easy Mushroom Risotto

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 1 tablespoon butter
  • 1 cup finely chopped onion
  • 2 cloves garlic minced
  • 1 1/2 cup Porcini Rice Mix
  • 2 cups water
  • 1 cup chicken stock
  • 1/2 cup white wine (or stock with 1 tbsp/15 mL wine vinegar)
  • 1 cup chicken stock
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon butter

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 688 mg
  • Protein 13 g
  • Calories 428.0
  • Total fat 11 g
  • Cholesterol 28 mg
  • Saturated fat 6 g
  • Total carbohydrate 66 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Mushroom Risotto

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