Mushroom Risotto

Mushroom Risotto

This mushroom risotto recipe is delicious. Wild mushrooms cooked with white wine, stock and creamy Hellmann's® or Best Foods® Real Mayonnaise.

  • Serves: 4
  • PREP TIME: 10 min
  • COOK TIME: 25 min

Ingredients

  • 2 Tbsp. light olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 rib celery, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup assorted wild mushrooms, finely chopped
  • 1 tub Knorr® Homestyle Stock - Vegetable
  • 1 1/3 cups arborio rice
  • 1/3 cup dry white wine
  • 4 cups boiling water
  • 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 2 Tbsp. Country Crock® Spread
  • 2 Tbsp. shredded or grated Parmesan cheese

Directions

  1. Heat olive oil in 4-quart saucepot over medium and cook onion, celery and garlic, stirring occasionally, until onion is almost tender, about 5 minutes. Stir in mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in Knorr® Homestyle Stock - Vegetable and uncooked rice and cook, stirring frequently, until rice is opaque and Stock is melted, about 2 minutes. Stir in wine and cook, stirring occasionally, 2 minutes.
  2. Add boiling water, 1/2 cup at a time, and simmer, stirring frequently, until water is absorbed, about 20 minutes. Stir in Hellmann's® or Best Foods® Real Mayonnaise, Country Crock® Spread and cheese.

*Variation: For Porcini Mushroom Risotto, soak 1 packet (1/2 oz.) porcini mushrooms in 1/2 cup boiling water 5 minutes; drain. Heat 1 Tbsp. olive oil in small skillet over medium heat and cook mushrooms, stirring occasionally, until tender, about 3 minutes. Serve over Mushroom Risotto.

Nutritional Information

Nutritional Information

Nutritional Information
Servings Size 1 serving
Servings Size 1 serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories 450
Calories from Fat 160
Total Fat 18 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 810 mg
Total Carbs 62 g
Dietary Fiber 2 g
Sugars 2 g
Protein 9 g
Vitamin A 6 %
Vitamin C 6 %
Calcium 6 %
Iron 6 %
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