Home Recipes Mushroom Risotto

Mushroom Risotto

Name: Mushroom Risotto
Prep time: 00:15
Cook time: 00:35
Total time: 00:50
Yield: 4
Ingredients: 2 tbsp Becel® Buttery Taste margarine; 2 cups Mushrooms; 1 cup Arborio rice; 1 Clove Garlic; 3.75 cups Water; 0.25 cup Flat leaf parsley; 1 pkg Knorr® Homestyle Stock Vegetable; 0.25 cup Parmesan cheese

50-minute recipe Serves 4

A creamy risotto made with fresh mushrooms, and vegetable stock provides one serving of vegetables per serving and is a source of fibre.

50-minute recipe Serves 4

Ingredients

2 tbsp

Margarine

2 cups

Mushrooms

1 cup

Arborio rice

Garlic clove

3 3/4 cups

Water

1/4 cup

Flat leaf parsley

1 pkg

Vegetable stock

1/4 cup

Parmesan cheese

Directions

Prep: 15-minute | Cook: 35-minute

1
Melt Becel® Buttery Taste margarine* in large saucepot over medium-high heat and cook mushrooms, stirring frequently, until golden brown, about 5 minutes. Stir in rice and garlic and cook 1 minute. Stir in water 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. n

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Mushroom Risotto

Ingredients

Directions

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