Mushroom/Tomato Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 C arborio rice (Italian rice)1/2 C butter4 slices precooked bacon1 onion diced5 basil leaves1/2 C red wine2 C tomato sauce2 C chicken bouillion1 C diced mushrooms
1) Sautee mushrooms, onions and bacon in skillet until golden. Set aside.
2) In skillet, melt half of butter. Add rice and stir until lightly coated. Add wine.
3) Once wine has evaporated, add chicken about 1/2 cup of chicken broth, and stir until absorbed in the rice.
4) Add 1/2 cup of pasta sauce and stir until absorbed in the rice. Alternate, adding 1/2 cups of chicken broth and pasta sauce, stirring until fully absorbed in the rice.
5) Once rice is cooked to your liking (I prefer el dente), stir in cooked veggies, bacon, and basil. Add remaining butter and stir until everything is coated and creamy. Serve and enjoy!
Serving Size: Make about 5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user RJOR84.
2) In skillet, melt half of butter. Add rice and stir until lightly coated. Add wine.
3) Once wine has evaporated, add chicken about 1/2 cup of chicken broth, and stir until absorbed in the rice.
4) Add 1/2 cup of pasta sauce and stir until absorbed in the rice. Alternate, adding 1/2 cups of chicken broth and pasta sauce, stirring until fully absorbed in the rice.
5) Once rice is cooked to your liking (I prefer el dente), stir in cooked veggies, bacon, and basil. Add remaining butter and stir until everything is coated and creamy. Serve and enjoy!
Serving Size: Make about 5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user RJOR84.
Nutritional Info Amount Per Serving
- Calories: 321.6
- Total Fat: 21.4 g
- Cholesterol: 55.1 mg
- Sodium: 1,111.4 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 1.9 g
- Protein: 5.7 g
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