Creamy Mushroom Risotto

Creamy Mushroom Risotto

Progresso™ Recipe Starters™ mushroom sauce and Progresso® beef-flavored broth provide a flavorful addition to this mushroom and rice dish. Perfect Italian dinner.

Prep Time

05

Minutes

Total Time

35

Minutes

Makes

4

servings

2
tablespoons butter
2
cups coarsely chopped fresh portabella mushrooms
1
cup uncooked Arborio rice or regular short-grain white rice
1 1/2
cups Progresso® beef-flavored broth (from 32-oz carton)
1
can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
1/2
teaspoon dried thyme leaves
Garnishes, If Desired
Shredded Asiago or Parmesan cheese
Freshly ground black pepper
  1. In 4-quart saucepan, melt butter over medium heat. Cook mushrooms in butter 3 to 4 minutes or until softened. Add rice; cook and stir 2 minutes.
  2. Add broth; heat to boiling. Boil 2 minutes. Stir in cooking sauce and thyme; heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes, stirring twice. Remove from heat; let stand about 5 minutes or until rice is tender. Sprinkle with cheese and pepper.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 790mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 1/2 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.