- 2
Ingredients
- 4 cups low-sodium chicken broth
- 2 tablespoons butter
- 1/2 cup finely-chopped onion
- 6 ounces mushrooms sliced
- 1 cup Arborio rice
- 1/2 cup white wine
- 1/3 cup prepared pesto
- 1/2 cup whipping cream
- 1/3 cup grated Parmesan cheese
- Salt to taste
- Freshly-ground black pepper to taste
Preparation
Step 1
Bring chicken broth to simmer in saucepan. Melt butter in medium saucepan over medium heat. Add onion and mushrooms and saute until golden, 6 to 8 minutes.
Add rice and stir to coat with butter. Add wine and cook, stirring constantly, until wine is almost evaporated, 2 to 3 minutes. Add 1/2 cup chicken broth and simmer, stirring frequently, until most of broth has been absorbed, 2 to 3 minutes.
Add another 1/2 cup broth and simmer, stirring frequently, until broth is absorbed; repeat with remaining broth, stirring and simmering, until rice is creamy and al dente, about 15 to 18 minutes total.
Add pesto and cream and cook 2 minutes. Stir in Parmesan and salt and pepper to taste.
This recipe yields 2 servings.
Each serving: 659 calories; 1,275 mg sodium; 128 mg cholesterol; 49 grams fat; 42 grams carbohydrates; 16 grams protein; 0.87 gram fiber.
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