A blend of porcini, button and portobello mushrooms give this delicious Healthy Living risotto its deliciously earthy appeal.
What You Need
Original recipe yields 8 servings
1/2 oz. dried porcini mushrooms
1 cup water
3 cups chicken broth
2 Tbsp. butter
1/2 cup sliced shallots
1/2 lb. sliced fresh button mushrooms
2 portobello mushrooms (1/2 lb.), chopped
1 cup Arborio rice, uncooked
1/2 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. chopped fresh thyme
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Let's Make It
Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min. or until mushrooms are tender. Use slotted spoon to transfer mushrooms to cutting board. Add chicken broth to mushroom liquid in pan; bring just to boil. Reduce heat to low; cover to keep warm. Chop porcini mushrooms.
Melt butter in deep large skillet on medium heat. Add shallots; cook and stir 2 min. Add button and portobello mushrooms; cook and stir 2 min. Stir in porcini mushrooms; cook and stir 2 min. Add rice; cook and stir 1 min.
Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed. (This will take about 20 min.) Stir in 1/4 cup cheese; top with remaining cheese and thyme.
Substitute chicken stock for the broth, sliced baby bella mushrooms for the chopped portobello mushrooms and/or Italian parsley for the thyme.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.