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Quick Mushroom Risotto

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Quick Mushroom Risotto
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  • Prep 20 min
  • Total 0 min
  • Ingredients 10
  • Servings 8
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Instant rice offers a quick way to a creamy risotto.
By Pillsbury Kitchens
Updated May 30, 2008
Bake-Off® Contest 38, 1998
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) 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
Make With
Progresso Broth

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 Information

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