Creamy Mushroom Risotto

30 mins

15 mins

Low

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I Cant Believe it´s Not Butter

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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 portions

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1 on Knorr® Mushroom Cream
4 cups Water
2 tablespoons Margarine with salt I Can not Believe It's Not Butter®
1 cup mushroom cremini, sliced
1 cup mushroom, in medium cubes
1 cup arborio rice
1 clove garlic, finely chopped
1/4 cups parmesan cheese, grated
1/4 cups 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.