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Creamy Mushroom Risotto

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  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 cups sliced assorted fresh mushrooms
  • 2 Tbsp. dry white wine or chicken broth (optional)
  • 1 1/2 cups water
  • 1/2 cup 2% milk
  • 1 package Knorr® Rice Sides™ - Herb & Butter
  • 1/4 cup shredded Parmesan cheese
  • 1 Tbsp. thinly sliced fresh basil leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories240
Calories from Fat50
Total Fat6g
Saturated Fat2.5g
Trans Fat0g
Cholesterol5mg
Sodium550mg
Total Carbs37g
Dietary Fiber2g
Sugars5g
Protein9g
Calcium10%
Iron8%
Vitamin C4%
Vitamin A8%

  • 1 Melt Spread in large nonstick skillet over medium heat and cook onion with garlic, stirring occasionally. until onion is transluent, about 2 minutes. Stir in mushrooms and season, if desired, with salt and ground black pepper. Cook, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in wine and cook until all liquid is almost evaporated.
  • 2 Add water and milk and bring to a boil over high heat. Stir in Knorr® Rice Sides™ - Herb & Butter and reduce heat to medium-low. Cook covered 7 minutes or until rice is tender.
  • 3 Remove from heat. Stir in cheese and basil. Transfer to serving dish and garnish, if desired, with additional Parmesan cheese.