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Tina Repak
Johnstown, Pennsylvania
Instant rice offers a quick way to a creamy risotto.
Quick Mushroom Risotto
- Prep Time 20 min
- Total 0 min
- Ingredients 10
- Servings 8
Ingredients
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1 jar (4.5 oz) 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
Make With
Progresso Broth
Instructions
-
Step1Melt 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.
-
Step2Stir 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.
-
Step3Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
Nutrition
200
Calories
9g
Total Fat
7g
Protein
23g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 200
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 25mg
- 8%
- Sodium
- 500mg
- 21%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 2 Fat;
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