Mushroom Risotto
- Number of Servings: 3
Ingredients
Parkay, Light Original Spread Margarine, 1 Tbsp, 2 serving Onions, raw, 1 small White Rice, glutinous, 1.5 cup Parmesan Cheese, grated, .3 cup Mushrooms, fresh, 1 cup, pieces or slices Rosemary, dried, 1 tbsp Vegetable Stock, 5.5 cup
bring stock to boil in small saucepan. lower heat and simmer. Melt margarine in large saucepan on medium heat. Saute onion, mushroom and rosemary for 2-3 minutes, until translucent but not brown. Add rice and stir to completely coat rice in margarine. Add stock, 1/2 cup at a time, and stir. Continue adding stock as rice dries out, about every two minutes, until rice in al dente and there is 1/4 cup stock left. Remove from heat, stir in last 1/4 cup of stock and the parmesan cheese. Serve Immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user SPIDERSUNSHINE.
Number of Servings: 3
Recipe submitted by SparkPeople user SPIDERSUNSHINE.
Nutritional Info Amount Per Serving
- Calories: 363.0
- Total Fat: 7.3 g
- Cholesterol: 7.9 mg
- Sodium: 337.7 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 8.8 g
- Protein: 11.4 g
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