Mushroom Risotto
Grab a fork and get ready to dig into this mouthwatering mushroom risotto. Sauteed mushrooms, garlic and savory Arborio rice create a captivating aroma that'll bring everyone into your kitchen. Try it the next time you feel like surprising your family.
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WHAT YOU'LL NEED
- 2 Tbsp. I Can't Believe It's Not Butter!® Spread
- 2 cups sliced mushrooms
- 1 cup uncooked arborio rice
- 1 clove garlic
- 1/2 cup dry white wine or water
- 3 1/4 cups water
- 1 tub Knorr® Homestyle Stock - Vegetable
- 1/4 cup grated Parmesan cheese
- 1/4 cup flat-leaf parsley
NUTRITIONAL INFORMATION
Amount per serving
Let's Get Cooking
- 1 Melt Spread in large saucepot over medium-high heat and cook mushrooms, stirring frequently, until golden brown, about 5 minutes.
- 2 Stir in rice and garlic and cook 1 minute. Stir in wine and cook 1 minute. Stir in water and Knorr® Homestyle Stock - Vegetable. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and simmer covered, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and parsley.
