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Mushroom Risotto
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Nutrition Facts
Serving Size 252 g
(Approx. 6 Servings)
Amount Per Serving
Calories 170 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 350 mg 15%
Total Carbohydrate 27 g 9%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 5 g
Vitamin A 15% • Iron 4%
Vitamin C 6% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mushroom Risotto
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Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

32 Oz Central Market Organics Free-Range Chicken Broth, reduced sodium
10 basil leaves
1 Tbsp Central Market Organics Extra Virgin Olive Oil
1/4 cup(s) shallots, chopped
1 cup(s) H-E-B Arborio Rice
10 Oz H-E-B Select Ingredients Cream of Mushroom Soup
1/8 Tsp cracked black pepper
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Instructions

1
Combine chicken broth and basil leaves in a large saucepan and bring to a boil over medium heat.
2
Reduce heat to low and cook mixture for 10 minutes. Remove from heat and discard basil leaves. Or cool and chop for a garnish.
3
Heat a heavy saucepan over medium heat for 2 minutes.
4
Stir-fry olive oil and shallots for 2 minutes until golden.
5
Add rice and stir-fry for 2 minutes until a toasted aroma is released.
6
Add 1 cup basil chicken broth to rice mixture and cook on medium heat, stirring constantly, until the rice has absorbed the broth.
7
Repeat, adding ½ cup at a time of the remaining broth, allowing the broth to be absorbed before adding the next portion. Before adding the last ½ cup of broth, add cream of mushroom soup and stir until the liquid is absorbed.
8
Add the last ½ cup of broth. May need more or less broth, so as not to over cook or under cook the rice. The risotto will be creamy with an al dente texture.
9
Season risotto to taste with cracked black pepper.

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