Quick Mushroom Risotto

Instant rice offers a quick way to a creamy risotto.

  • prep time 20 min
  • total time
  • ingredients 10
  • servings 8

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
  • 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
    9%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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