Creamy Mushroom Risotto

45 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Emilia-Romagna in Italy.

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What You Need

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Make It

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  • Heat oil in large deep nonstick skillet on medium-high heat. Add mushrooms; cook 6 to 8 min. or until softened, stirring frequently and adding garlic for the last minute.
  • Stir in rice; cook 2 min., stirring frequently. Add 1/2 cup broth; cook on medium heat 2 to 3 min. or until broth is completely absorbed, stirring constantly. Repeat, adding broth 1/2 cup at a time, until all the broth has been added and rice is tender.
  • Add pasta sauce and peas; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Top with remaining ingredients.


Substitute chopped blanched fresh asparagus or green beans for the peas.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 300
% Daily Value
Total fat 8g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 720mg
Carbohydrate 50g
Dietary fibre 4g
Sugars 4g
Protein 9g
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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