Pillsbury.com

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

Directions

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 8g 41% Trans Fat 1/2g
Cholesterol: 45mg; 15%
Sodium: 340mg; 14%
Total Carbohydrate: 61g; 20%
Dietary Fiber 2g 6% Sugars 3g
Protein: 17g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 2%; 2%
Calcium: 25%; 25%
Iron: 20%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Step Photos

Mushroom and Herb Risotto

Ingredients

Directions

Notes

Notes

Tips

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

% Daily Value

% Daily Value*:

Exchanges:

Carbohydrate Choice

Recipe Step Photos