Mushroom Risotto

Mushroom Risotto

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


2 tbsp
Becel® Buttery Taste margarine
2 cups
1 cup
Arborio rice
Clove Garlic
3 3/4 cups
1/4 cup
Flat leaf parsley
1 pkg
Knorr® Homestyle Stock Vegetable
1/4 cup
Parmesan cheese


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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Last updated: August 28th, 2020

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