A simple and elegant dish, this risotto recipe will have you coming back for more. Tender mushrooms set this risotto dish off perfectly.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. olive oil, divided
1/2 lb. (225 g) shiitake mushrooms, thinly sliced
1 onion, finely chopped
1 Tbsp. minced fresh thyme
1 cup Arborio rice, uncooked
1/3 cup dry white wine
1 L 25%-less-sodium chicken broth, warmed, divided
1/2 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese
Add To Shopping List
How do I make it ?
Heat 1 Tbsp. oil in medium skillet on medium heat. Add mushrooms; cook 5 to 7 min. or until tender, stirring occasionally. Remove from skillet.
Heat remaining oil in same skillet. Add onions and thyme; cook 3 min. or until onions are crisp-tender, stirring frequently. Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed. Reduce heat to medium-low.
Add 1/2 cup broth; cook 3 min. or until absorbed, stirring frequently. Repeat with remaining broth, cooking after each addition until broth is absorbed and adding mushrooms with the last addition of broth. Remove from heat. Stir in cheese.
Kraft Kitchen Tips!
Substitute 1/4 cup chopped fresh parsley for the thyme.
Prepare using cremini mushrooms.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 10 mg
Sodium 790 mg
Carbohydrate 46 g
Fibre 4 g
Sugars 3 g
Protein 14 g
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.