Mushroom Risotto

  • Cooking time20
  • Prep time15
  • Servings4
recipe image Mushroom Risotto

Ingredients

  • 4 Tbsp. Country Crock® Spread, divided
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 package (10 oz.) cremini mushrooms, thinly sliced
  • 1/2 cup thinly sliced assorted wild mushrooms (optional)
  • 1 cup uncooked arborio rice
  • 3 cups boiling water
  • 1 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. coarsely chopped fresh thyme leaves

  • Calories300
  • Calories from Fat70
  • Total Fat8 g
  • Saturated Fat3 g
  • Trans Fat0 g
  • Cholesterol0 mg
  • Sodium570 mg
  • Total Carbs49 g
  • Dietary Fiber2 g
  • Sugars2 g
  • Protein9 g
  • Calcium6 %
  • Iron4 %
  • Vitamin C4 %
  • Vitamin A10 %

Instructions

  1. Melt 1 Tbsp. Country Crock® Spread in large saucepan and cook onion and garlic over medium heat, stirring occasionally, until onion is tender, about 4 minutes. Add mushrooms and cook over medium heat, stirring occasionally, until mushrooms are almost tender, about 3 minutes. Stir in rice.
  2. Pour boiling water over Knorr® Vegetarian Vegetable Bouillon Cubes and stir until dissolved. Stir 1 cup into rice mixture and simmer, stirring frequently, until liquid is absorbed.
  3. Stir in remaining stock mixture and simmer until liquid is absorbed and rice is tender, stirring frequently. Stir in remaining Country Crock® Spread, cheese and thyme.