Three-Mushroom Risotto

1
(0) 0 Reviews
Prep Time
10
min.
Total Time
55
min.
Servings

8 servings, about 1/2 cup each

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.

Variation

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

Servings

  • 8 servings, about 1/2 cup each

Healthy Living

  • Good source of calcium
  • Generally Nutritious

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

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

Nutritional Information

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