mushroom risotto - quick
Nutrition Facts 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% Exchanges: 1 1/2 Starch; 2 Fat; *Percent Daily Values are based on a 2,000 calorie diet. www.pillsbury.com
yield
8 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For mushroom risotto - quick
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2 Tbspbutter or margarine
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1/2 cchopped onion
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1 jarsliced mushrooms drained 4.5 oz
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2 cuncooked instant white rice
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1 tspgarlic powder
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1/4 tsppepper
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3 1/2 cchicken broth
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1/3 cwhipping cream or half and half
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1/3 canparmesan cheese - grated
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1 Tbspparmesan cheese - grated
How To Make mushroom risotto - quick
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1Melt 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.
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2Stir 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.
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3Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
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