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Quick Mushroom Risotto

(6)
  2 reviews
  • 20 min prep time
  • total time
  • 10 ingredients
  • 8 servings
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Instant rice offers a quick way to a creamy risotto.

Bake-Off® Contest 38, 1998
Tina Repak
Johnstown, Pennsylvania

Ingredients

2
tablespoons butter or margarine
1/2
cup chopped onion
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
2
cups uncooked instant white rice
1
teaspoon garlic powder
1/4
teaspoon pepper
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/3
cup whipping cream or half-and-half
1/3
cup grated Parmesan cheese
1
tablespoon grated Parmesan cheese, if desired

Steps

  • 1 Melt 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.
  • 2 Stir 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.
  • 3 Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
  • 1 Melt 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.
  • 2 Stir 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.
  • 3 Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
200
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
5g
25%
Cholesterol
25mg
8%
Sodium
500mg
21%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
4%
Sugars
1g
1%
Protein
7g
7%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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