Wild Mushroom Risotto
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This mushroom risotto recipe is delicious. Wild mushrooms cooked with white wine, stock and creamy Hellmann's® or Best Foods® Real Mayonnaise.
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
Nutritional information
Amount per serving
Calories450
Calories from Fat160
Total Fat18g
Saturated Fat4g
Trans Fat0g
Cholesterol5mg
Sodium810mg
Total Carbs62g
Dietary Fiber2g
Sugars2g
Protein9g
Calcium6%
Iron6%
Vitamin C6%
Vitamin A6%
Method
- 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.