Mushroom Risotto

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This mushroom risotto recipe is delicious. Wild mushrooms cooked with white wine, stock and creamy Hellmann's® Real Mayonnaise.
  • 1 Tbsp. (15 L) light olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 rib celery, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup (250 mL) assorted wild mushrooms, finely chopped
  • 1 1/3 cups (325 mL) arborio rice
  • 1/4 cup (60 mL) dry white wine
  • 1 pint (1 L) boiling water
  • 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken
  • 2 Tbsp. (30 mL) Hellmann’s® Real Mayonnaise
  • 1 Tbsp. (15 mL) shredded or grated Parmesan cheese

Nutritional information

 

Amount per serving

Calories350
Calories from Fat90
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Sodium580mg
Total Carbs55g
Dietary Fiber3g
Sugars1g
Protein7g
Calcium4%
Iron4%
Vitamin C2%
Vitamin A0%
  • 1 Heat olive oil in 4-quart (4 L) 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 uncooked rice and cook, stirring frequently, until rice is opaque, about 2 minutes. Stir in wine and cook, stirring occasionally, 2 minutes.
  • 2 Combine boiling water with Knorr® Homestyle Stock Reduced Sodium Chicken until dissolved. Stir in broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed, about 20 minutes. Stir in Hellmann's® Real Mayonnaise and cheese.