Travel to Italy and try this delicious and creamy mushroom risotto, perfect for surprising someone special on a romantic dinner. Pair it with a filet mignon and a good glass of red wine and enjoy.
2 tablespoons margarine with salt I can't believe it's not Butter®
1 cup crimini mushroom, sliced
1 cup oyster mushrooms, in medium cubes
1 cup Arborio rice
1 clove garlic, finely chopped
1/4 cups Parmesan cheese, grated
1/4 cups parsley, chopped
Preparation
30 mins
15 mins
Low
Dissolve Knorr® Cream of Mushroom in 2 cups of water. Set aside.
Melt the salted Margarine I Can't Believe It's not Butter® in a pot; cook the mushrooms for 3 minutes over medium heat.
Add the rice and garlic and cook, stirring constantly, until the rice is lightly browned.
Add ½ cup of water and cook over low medium heat, stirring gently until evaporated. Add another ½ cup of water, continue stirring, and wait for it to evaporate.
Pour in the previously dissolved Knorr® Cream of Mushroom, reduce the heat to low, cover the pot, and cook for 12 to 15 minutes or until the rice is soft and creamy.
Before serving, add the parmesan cheese. Mix until the cheese melts and serve, garnishing each plate with chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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