Mushroom & Mozzarella Risotto

Serves: 6
Total Calories: 831


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.

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.

Nutritional Facts:

Serves: 6
Total Calories: 831
Calories from Fat: 81

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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