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Cook'n with Betty Crocker 
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Mushroom & Mozzarella Risotto |
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Serves: 6 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 10 min Cook: 35 min 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 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 Vegetable From "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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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