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Chicken & Mushroom Risotto

Chicken & Mushroom Risotto

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WHAT YOU'LL NEED

  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 2 cups (500 mL) sliced cremini mushrooms or wild mushrooms
  • 1 cup (250 mL) uncooked arborio rice
  • 1 clove garlic, finely chopped
  • 1/4 cup (50 mL) dry white wine
  • 3 1/4 cups (800 mL) hot water
  • 1 pot Knorr® Homestyle Stock Chicken
  • 2 cups (500 mL) shredded cooked chicken
  • 1/4 cup (50 mL) grated Pecorino Romano cheese
  • 2 tsp. (10 mL) finely chopped sage leaves

NUTRITIONAL INFORMATION

 

Amount per serving


Let's Get Cooking

  • 1 Melt Becel® Buttery Taste margarine in large saucepot over medium heat and cook mushrooms, stirring frequently, 4 minutes or until tender. Stir in rice and garlic and cook 1 minute. Stir in wine and cook 1 minute. Stir in hot water and Knorr® Homestyle Stock Chicken. Bring to a boil over high heat, stirring until Stock melts. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in chicken; heat through. Stir in cheese and sage.
*Becel® Gold in Quebec.