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Parmesan-Mushroom Risotto
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Parmesan-Mushroom Risotto

45 Minutes
45 Min Prep
45 Min Cook
Mushrooms sautéed to a golden brown give this risotto its elegance. But we added garlic and Parmesan to make it even more sumptuous.
What You Need
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10 servings
Original recipe yields 10 servings
1 qt. (4 cups) fat-free reduced-sodium chicken broth
4 green onion s, sliced, divided
12 fresh mushroom s, sliced
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 cups Arborio rice, uncooked
3 cloves garlic, minced
2 Tbsp. butter
1/2 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
1
Heat broth in saucepan. Meanwhile, reserve 2 Tbsp. onions. Cook remaining onions with mushrooms and dressing in large skillet on medium heat 3 min. or until mushrooms are golden brown, stirring frequently. Add rice and garlic, cook and stir 1 min.
2
Stir in 1/2 cup hot broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time and cooking until all broth is added and rice is tender, stirring constantly. (This will take about 30 min.) Remove from heat.
3
Add butter, cheese and reserved onions; stir until butter is melted and mixture is well blended.
Kitchen Tips
Variation
As an option when serving adults, substitute dry white wine for 1/2 cup of the broth, adding wine near end of the rice cooking time.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 340mg
15%
Total Carbohydrates 18g
7%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings, 1/2 cup each
* 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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