Temps & Portions
49 minutes temps de préparation =
15 minutes préparation +
34 minutes cuisson
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine Salt Free 907G$6.47 • Chq
2 cups sliced mushrooms0Compliments Mushrooms Whole Mini Bella 227G$2.49 • Chq
1 cup uncooked arborio rice0Beatrice Milk 4L 2%$5.31 • Chq
1 clove garlic, finely chopped0Garlic (3PK)$3.19 • Chq
1/2 cup dry white wine0Unico Vinegar White Wine 500ML$2.37 • Chq
3 1/4 cups water0Evian Spring Water Natural 1.5L$2.94 • Chq
1 pot Knorr® Homestyle Stock Vegetable
1/4 cup grated Parmesan cheese0TreStelle Parmesan Cheese Grated 125G$6.99 • Chq
1/4 cup chopped flat-leaf parsley0Parsley Regular$2.15 • Paq
- Melt Becel® Buttery Taste margarine* in large saucepot over medium-high heat and cook mushrooms, stirring frequently, until golden brown, about 5 minutes.
- Stir in rice and garlic and cook 1 minute. Stir in wine and cook 1 minute. Stir in water and Knorr® Homestyle Stock Vegetable. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and simmer covered, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and parsley.
- *Becel® Buttery Taste margarine* is *Becel® Gold* in Quebec
- Each serving of this risotto provides 1 serving of vegetables and is a source of fibre and calcium.