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Three-Mushroom Risotto

  • 8servings
  • 55minutes
  • 160calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, D
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 oz. dried porcini mushroom s

  2. 1 cup water

  3. 3 cups chicken broth

  4. 2 Tbsp. butter

  5. 1/2 cup sliced shallot s

  6. 1/2 lb. sliced fresh button mushroom s

  7. 2 portobello mushroom s (1/2 lb.), chopped

  8. 1 cup Arborio rice , uncooked

  9. 1/2 cup KRAFT Grated Parmesan Cheese , divided

  10. 2 Tbsp. chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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