Mushroom Risotto

Temps & Portions
4 servings
49 minutes temps de préparation =
15 minutes préparation +
34 minutes cuisson
Ingrédients
  • 2 Tbsp. Becel® Buttery Taste margarine*, divided
    Becel Margarine Salt Free 907G
    $6.47 • Chq
  • 2 cups sliced mushrooms
    Compliments Mushrooms Whole Mini Bella 227G
    $2.49 • Chq
  • 1 cup uncooked arborio rice
    Beatrice Milk 4L 2%
    $5.31 • Chq
  • 1 clove garlic, finely chopped
    Garlic (3PK)
    $2.69 • Chq
  • 1/2 cup dry white wine
    Unico Vinegar White Wine 500ML
    $3.23 • Chq
  • 3 1/4 cups water
    Evian Spring Water Natural 1.5L
    $2.53 • Chq
  • 1 pot Knorr® Homestyle Stock Vegetable
  • 1/4 cup grated Parmesan cheese
    TreStelle Parmesan Cheese Grated 125G
    $6.99 • Chq
  • 1/4 cup chopped flat-leaf parsley
    Parsley Regular
    $1.61 • Paq
Instructions
  • 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.