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Nutrition Facts
Serving Size 200 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 270 mg 11%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 7 g
Vitamin A 10% Iron 8%
Vitamin C 8% Calcium 15%
*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.
One Pot Creamy Mushroom Risotto
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

1/4 cup(s) unsalted butter
3/4 cup(s) white onion, diced small
1 cup(s) H-E-B Long Grain Rice
2 cup(s) chicken broth
1/2 cup(s) button mushrooms, diced
1 Tsp fresh sage, minced
1/3 cup(s) dry white wine
1 cup(s) Parmesan cheese, grated, divided use
1/4 cup(s) fresh parsley, roughly chopped
1 Instant Pot Duo
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Spray rice cooker liberally with olive oil spray, add butter, onions, rice, chicken broth, mushrooms, sage, wine and half parmesan cheese into rice cooker.
Cover and cook until rice cooker bell chimes or turns itself off.
Stir in remaining Parmesan cheese and season to taste. Garnish with parsley.
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