THREE-MUSHROOM RISOTTO

Three-Mushroom Risotto image

A blend of porcini, button and portobello mushrooms give this delicious Healthy Living risotto its deliciously earthy appeal.

Provided by My Food and Family

Categories Rice

Time 55m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 10

Previous Next

Ingredients

1/2 oz. dried porcini mushrooms
1 cup water
3 cups chicken broth
2 Tbsp. butter
1/2 cup sliced shallots
1/2 lb. sliced fresh button mushrooms
2 portobello mushrooms (1/2 lb.), chopped
1 cup Arborio rice, uncooked
1/2 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. chopped fresh thyme

Steps:

Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min. or until mushrooms are tender. Use slotted spoon to transfer mushrooms to cutting board. Add chicken broth to mushroom liquid in pan; bring just to boil. Reduce heat to low; cover to keep warm. Chop porcini mushrooms.
Melt butter in deep large skillet on medium heat. Add shallots; cook and stir 2 min. Add button and portobello mushrooms; cook and stir 2 min. Stir in porcini mushrooms; cook and stir 2 min. Add rice; cook and stir 1 min.
Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed. (This will take about 20 min.) Stir in 1/4 cup cheese; top with remaining cheese and thyme.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 1 g, Protein 8 g