Three-Mushroom Risotto - Kraft Recipes Top
Comida Kraft
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Three-Mushroom Risotto

Prep Time
Total Time

Makes 8 servings, about 1/2 cup each.

A blend of porcini, button and portobello mushrooms give this delicious Healthy Living risotto its deliciously earthy appeal.

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What You Need

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Make It

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  • Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min. or until mushrooms are tender. Use slotted spoon to transfer mushrooms to cutting board. Add chicken broth to mushroom liquid in pan; bring just to boil. Reduce heat to low; cover to keep warm. Chop porcini mushrooms.
  • Melt butter in deep large skillet on medium heat. Add shallots; cook and stir 2 min. Add button and portobello mushrooms; cook and stir 2 min. Stir in porcini mushrooms; cook and stir 2 min. Add rice; cook and stir 1 min.
  • Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed. (This will take about 20 min.) Stir in 1/4 cup cheese; top with remaining cheese and thyme.

Special Equipment Needed


Substitute chicken stock for the broth, sliced baby bella mushrooms for the chopped portobello mushrooms and/or Italian parsley for the thyme.


  • Makes 8 servings, about 1/2 cup each.

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

The Parmesan cheese adds to the creamy texture of this risotto and contains calcium.

Nutritional Information

Serving Size Makes 8 servings, about 1/2 cup each.
Calories 160
Total fat 6g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 450mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 1g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 10 %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.

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