MUSHROOM & MOZZARELLA RISOTTO

Mushroom & Mozzarella Risotto image

Number Of Ingredients 8

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2 cups chopped mushrooms (8 ounces)
2 large onions, chopped (2 cups)
2 cups uncooked Arborio rice or regular medium-grain white rice
2 cups white wine or apple juice
5 1/2-6 cups fat-free reduced-sodium chicken broth or vegetable broth, heated
1/2 cup low-fat mozzarella cheese, shredded (2 ounces)
2 tablespoons reduced-fat or fat-free Parmesan cheese, grated
2 tablespoons chopped fresh chives

Steps:

1. Spray 3-quart saucepan with cooking spray heat over medium heat. Cook mushrooms and onions in saucepan about 5 minutes, stirring occasionally, until onions are tender. Stir in rice. Cook 3 minutes, stirring constantly. 2. Stir in wine and 2 cups of the broth. Heat to boiling reduce heat to medium. Cook uncovered about 5 minutes, stirring occasionally, until most liquid is absorbed. 3. Stir in 1 cup of the broth. Cook uncovered, stirring occasionally, until most liquid is absorbed. Repeat with remaining broth, 1 cup at a time until rice is tender and mixture is slightly thickened. Stir in remaining ingredients. NUTRITION INFORMATION 1 Serving Calories 325 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 330mg Carbohydrate 69g (Dietary Fiber 2g) Protein 9g %DAILY VALUE: Vitamin A 16% Vitamin C 4% Calcium 12% Iron 16% DIET EXCHANGES: 4 Starch, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves