Mushroom Risotto

On a whim I threw some light italian dressing in a risotto recently. It is fast becoming my favorite way to cook risotto.


Serves 4 at 260 calories per serving

Mushroom Risotto

1/4 cup sliced mushrooms — baby portabella
cooking spray
1 cup rice, short-grain — Aborio
1/4 cup light italian salad dressing
water — hot
1/4 cup heavy cream
2 tablespoons parmesan cheese
salt and pepper — to taste
3 tablespoons chopped fresh parsley

Bring a large pot of water to boil and keep warm. Cook the mushrooms in the cooking spray on stovetop a bit to brown, then add rice and cook until barely golden. Start to add water 1/2 cup at a time and add italian dressing. Let boil down stirring and continue adding hot water 1/2 cup at a time and boiling down and stirring for about 18-20 minutes.

Test to see if rice is al dente then add cream and cheese. Salt and pepper to taste. Top with parsley to serve.

Serves 4 at 260 calories per serving

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3 Comments (+add yours?)

  1. Kalyn
    Mar 29, 2008 @ 10:06:04

    Sounds like a very good idea!

    Reply

  2. Sriharsha
    Apr 02, 2008 @ 08:28:04

    Now isn’t that scrumptious……I’ll show ur blog to my lil bro and guess what he ‘d do…..

    Reply

  3. Sue (coffeepot)
    Apr 03, 2008 @ 08:19:42

    Hey Kalyn and Sri! I have been absent for a lot of computer problems…ugg

    Reply

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