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
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 minut
e until a toasted aroma is released.
Add 1/2 of the stock at a time, stirring constantly, until the rice has absorbed the stock
. Repeat adding the remaining stock in 2 more portions, allowing each to be absorbed befo
re adding the next portion. Cook the risotto until the rice is tender but with an al dent
e texture. The rice should be creamy. Season the risotto to taste with salt and pepper.
Calories: 100, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 50mg, Carbohydrates: 16g, Suga
r: 1g, Protein: 2g
Healthy Cooking from H-E-B