PARMESAN-MUSHROOM RISOTTO

Parmesan-Mushroom Risotto image

Mushrooms sautéed to a golden brown give this risotto its elegance. But we added garlic and Parmesan to make it even more sumptuous.

Provided by My Food and Family

Categories Rice

Time 45m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1 qt. (4 cups) fat-free reduced-sodium chicken broth
4 green onions, sliced, divided
12 fresh mushrooms, sliced
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 cups Arborio rice, uncooked
3 cloves garlic, minced
2 Tbsp. butter
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

Heat broth in saucepan. Meanwhile, reserve 2 Tbsp. onions. Cook remaining onions with mushrooms and dressing in large skillet on medium heat 3 min. or until mushrooms are golden brown, stirring frequently. Add rice and garlic, cook and stir 1 min.
Stir in 1/2 cup hot broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time and cooking until all broth is added and rice is tender, stirring constantly. (This will take about 30 min.) Remove from heat.
Add butter, cheese and reserved onions; stir until butter is melted and mixture is well blended.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g