Mushroom Risotto

MARTHA STEWART(3)
9Ingredients
35Minutes
290Calories

Ingredients

US|METRIC
  • 2 tablespoons butter
  • 1/2 teaspoon dried thyme
  • 10 ounces button mushrooms (trimmed and quartered)
  • coarse salt
  • ground pepper
  • 1 cup arborio rice
  • 14 1/2 ounces reduced sodium chicken broth
  • 3 garlic cloves (sliced)
  • 1/4 cup grated Parmesan
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    NutritionView More

    290Calories
    Sodium24% DV570mg
    Fat12% DV8g
    Protein20% DV10g
    Carbs15% DV44g
    Fiber12% DV3g
    Calories290Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium570mg24%
    Potassium400mg11%
    Protein10g20%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A6%
    Vitamin C4%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Brianna Ward a year ago
    I used most of the ingredients — water with a chicken bouillon cube instead of chicken broth. Sautéed instead of microwaved and used 1/3 the butter with 1/2 tsp evoo to do so. I cooked the rice in the drippings with water as chicken bouillon. Quite tasty!! Microwave and lots of butter is NOT a good idea for this recipe.
    Beth B. 3 years ago
    I love risotto and expected a Martha Stewart recipe to be full of flavor. Instead, it turned out very mushy and bland and didn't really save much time.
    Heather R. 4 years ago
    It has too many steps and it probably would have been easier to just do it the normal way. It came out over cooked and mushy

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