Serves: 8
Total Calories: 1,134
1. In large skillet, melt butter over medium-high heat. Add onion and mushrooms cook and stir 3 minutes. Add rice, garlic powder and pepper cook 2 minutes.
2. Stir in 1 can of the broth cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth cook 7 minutes or until liquid is almost absorbed, stirring frequently.
3. Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish sprinkle with 1 tablespoon cheese.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 200 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 5 g 25% * Cholesterol: 25 mg 8% * Sodium: 500 mg 21% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 7 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fat or 1 1/2 Carbohydrate, 2 Fat
See Cook's Note: Know Your Rice and Cook's Note: To Cook Rice
This Quick Mushroom Risotto recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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