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Recipe of Creamy Mushroom Risotto
Recipe

Creamy Mushroom Risotto

30 min
15 min
Easy
18
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Travel to Italy and try this rich and creamy mushroom risotto, perfect to surprise someone special at a romantic dinner. Accompany it with a filet mignon and a good glass of red wine and enjoy.

Ingredients

4 servings
  • 1 on of Knorr® Mushroom Cream
  • 4 cups of Water
  • 2 spoonfuls of Margarine with salt I Can not Believe It's Not Butter®
  • 1 Cup of mushroom cremini sliced
  • 1 Cup of mushroom in medium cubes
  • 1 Cup of arborio rice
  • 1 clove of garlic finely chopped
  • 1/4 of Cup of Parmesan cheese grated
  • 1/4 of Cup of parsley chopped

    Preparation

    Dissolve Knorr® Mushroom Cream in 2 cups of water. Reserve.
    Melt Margarine with Salt I Can not Believe It's Not Butter® in a pot; cook the mushrooms and 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 medium low heat while still moving (delicately) until it evaporates. Add ½ cup of water more, continuing to move and wait for it to evaporate.
    Pour Knorr® Mushroom Cream previously dissolved, reduce heat to a minimum, cover the pot and cook 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 decorating each plate with the chopped parsley.

    TIPS

    Arborio rice has a high content of starch, which needs to be extracted little by little during cooking so that the final result is a creamy dish.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    368
    kcal
    18%
    Carbohydrates
    53.9
    g
    18%
    Proteins
    15.5
    g
    31%
    Lipids
    11.7
    g
    18%
    Fiber
    2.5
    g
    5.1%
    Sugar
    3.2
    g
    3.6%
    Cholesterol
    11.0
    mg
    3.7%
    Esha
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