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Mushroom and Herb Risotto

Risotto ready in 20 minutes! Delicious mushroom, cheese and rice dish cooked in skillet – a perfect Italian meal.

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 3
 

Ingredients

1
teaspoon butter or margarine
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
can (14 oz) low-sodium chicken broth
1 3/4
cups uncooked instant rice
1
container (5 oz) reduced-fat garlic-and-herb spreadable cheese
3
tablespoons chopped fresh chives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender.
  • 2 Add broth; heat to boiling. Remove from heat. Stir in rice. Cover; let stand 5 minutes.
  • 3 Stir in cheese and chives. Return skillet to medium heat; cook and stir until thoroughly heated.
  • 1 In 10-inch skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender.
  • 2 Add broth; heat to boiling. Remove from heat. Stir in rice. Cover; let stand 5 minutes.
  • 3 Stir in cheese and chives. Return skillet to medium heat; cook and stir until thoroughly heated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
45mg
45%;
Sodium
340mg
340%;
Total Carbohydrate
61g
61%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
25%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.