Total Calories: 831
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.
Calories 325 (Calories from Fat 25)
Fat 3g (Saturated 1g)
Carbohydrate 69g (Dietary Fiber 2g)
%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 Mushroom & Mozzarella Risotto recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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