Quick Mushroom Risotto (Pillsbury Bake-Off Winner) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The use of instant rice shortens your time in the kitchen to complete this creamy side dish. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup chopped onion |
1 (4 1/2 ounce) jar green giant sliced mushrooms, drained |
2 cups uncooked instant rice |
1 teaspoon garlic powder |
1/4 teaspoon pepper |
2 (14 1/2 ounce) cans ready-to-serve chicken broth |
1/3 cup whipping cream or 1/3 cup half-and-half |
1/3 cup grated parmesan cheese |
1 tablespoon grated parmesan cheese, if desired |
Directions:
1. Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
2. Add rice, garlic powder and pepper; cook 2 minutes.
3. Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
4. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
5. Stir in whipping cream.
6. Remove from heat.
7. Stir in 1/3 cup cheese.
8. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
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