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Mushroom Risotto Rice
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
10 servings
Ingredients

2 Tbsp. H-E-B Olive Oil

1/2 c. onions, chopped

1 c. fresh mushrooms, sliced

2 c. H-E-B Arborio Rice

1 3/4 qt. Central Market Reduced Sodium Chicken Broth, heated

* salt & black pepper to taste

Directions


Heat a heavy saucepan over medium heat for 2 minutes. Add the onions
and sliced mushrooms to the butter and stir-fry for 5 minute. Add the
Arborio rice and stir-fry for 1 minute until a toasted aroma is rel
eased.
Add 1/2 of the stock at a time, stirring constantly, until the rice ha
s absorbed the stock. Repeat adding the remaining stock in 2 more por
tions, allowing each to be absorbed before adding the next portion. C
ook the risotto until the rice is tender but with an al dente texture.
The rice should be creamy. Season the risotto to taste with salt an
d pepper.

Nutritional Information


Calories: 100, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 50mg, Carb
ohydrates: 16g, Sugar: 1g, Protein: 2g

Source


Healthy Cooking from H-E-B