Shipping and Tax Calculation at checkout

Wild Mushroom Risotto

  • Prep time

    mins
  • Marinate time

    mins
  • Cooking Time

    mins
  • Serves

  • Makes

  • Brew time

    mins
  • Chill time

    mins
  • Wait time

    mins
  • Freeze time

    mins
  • Total time

    mins
  • Difficulty

  • Oven time

    mins
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getContent, 0ms
  • REVIEWS, PRODUCT
  • bvseo-msg: SubjectId cannot be null or empty.;
This mushroom risotto recipe is delicious. Wild mushrooms cooked with white wine, stock and creamy Hellmann's® or Best Foods® Real Mayonnaise.
  • 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%
  • 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.