Mushroom Risotto

3.8
(26) 21 Reviews
Prep Time
10
min.
Total Time
25
min.
Servings

6 servings, 2/3 cup each

What You Need

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Make It

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  • Bring broth, 3/4 cup water, mushrooms, butter and seasonings to boil in medium saucepan.
  • Stir in rice; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Stir in Parmesan cheese.

Serving Suggestion

Serve this side dish with your favorite lean meat and a crisp, mixed green salad.

Special Extra

Add 1 cup frozen peas with mushrooms.

Servings

  • 6 servings, 2/3 cup each

Healthy Living

  • Generally Nutritious

Nutritional Information

Serving Size 6 servings, 2/3 cup each
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 4g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 200mg
Carbohydrate 35g
Dietary fiber 2g
Sugars 0g
Protein 8g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jenolyn |

    I've had this recipe in my recipe box for a long time but never made it because making risotto sounded "hard". It was actually VERY easy. Although I didn't think it was as good as some I've had at restaurants, I was pleasantly surprised at the taste. It was tasty and my husband who loves mushrooms but doesn't care much for rice raved about it. One word of advice, I found it bland at first but after I added some salt & pepper at the end, it tasted much better. Oh, and I used fresh mushrooms because I don't like canned - they are rubbery to me. Overall a good recipe that I would fix again. It looks "fancy", too.

  • pirtlea |

    Husband is trying to eat healthier - he really liked this recipe! Will make it again!

  • emilywilcox |

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