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Quick Mushroom Risotto

quick mushroom risotto Side Dish Italian
Quick Mushroom Risotto
  • Prep 20 min
  • Total 0 min
  • Ingredients 10
  • Servings 8

Instant rice offers a quick way to a creamy risotto.

Updated May 30, 2008
Bake-Off® Contest 38, 1998
Tina Repak
Johnstown, Pennsylvania
Progresso Broth
Make with
Progresso Broth

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

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.
 

Nutrition Facts

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

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