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. margarine
2 Tbsp. shredded or grated Parmesan cheese
Amount per serving
Calories from Fat160
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.
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, margarine and cheese.