Comida Kraft
Recipe Box

Mushroom Risotto

Prep Time
10
min.
Total Time
25
min.
Servings

6 servings, 2/3 cup each

Instant brown rice slashes the prep time of this easy, savory risotto. And did we mention it's a Healthy Living recipe, too?

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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
Total fat 4g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 200mg
Carbohydrate 35g
Dietary fiber 2g
Sugars 0g
Protein 8g
% Daily Value
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

Rated 3 out of 5 by from I've had this recipe in my recipe box for a long time but never made it because making risotto... 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.
Date published: 2010-06-24
Rated 4 out of 5 by from I used cream of mushroom soup instead of broth and had to add more water because of it but it was... I used cream of mushroom soup instead of broth and had to add more water because of it but it was sooo good. I also added peas. Honestly I don't understand the reviews that said it was bland...one of the best risottos I've ever had and I've been to Italy!
Date published: 2006-04-11
Rated 5 out of 5 by from This had so much flavor. This had so much flavor. Next time I will have to double the recipe just to have bigger servings each. My husband isnt a rice person, but this he loved. Easy and cheap and good. Must try.
Date published: 2005-04-08
Rated 4 out of 5 by from Very good. Very good. Hubby loved it, I thought the basil was a bit too strong. Maybe next time I'll try fresh basil instead of dry, which should mellow it out a bit.
Date published: 2006-08-26
Rated 5 out of 5 by from My fiance orders risotto regularly when we go out to eat. My fiance orders risotto regularly when we go out to eat. I made the mushroom risotto and now he asks me to make it on a regular basis. Can't beat that!!
Date published: 2003-06-25
Rated 5 out of 5 by from The combination of ingredients in this recipe is great, and you can omit almost anything to the... The combination of ingredients in this recipe is great, and you can omit almost anything to the specifications of a picky eater and it's still awesome!
Date published: 2002-11-26
Rated 4 out of 5 by from A great easy recipe! A great easy recipe! This dish went very well with a whole turkey breast I grilled. Will be an ideal side dish for just about anything.
Date published: 2006-05-17
Rated 4 out of 5 by from My husband & I really liked this dish. My husband & I really liked this dish. My son didn't (doesn't like brown rice). I used shredded Parmesan cheese & fresh mushrooms. Great!
Date published: 2006-08-07
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