Baked Risotto with Portobello Mushrooms

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  • Makes: 6 servings
  • Serving Size: 1 1/4 cups
  • Makes: 7 1/2 cups
  • Prep: 15 mins
  • Bake: 35 mins 350°F

Baked Risotto with Portobello Mushrooms

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Directions

  1. Preheat oven to 350 degrees F. Coat a 2-quart square or rectangular baking dish with cooking spray. In a large skillet heat oil over medium heat. Add the next three ingredients (through garlic); cook until mushrooms are tender, stirring occasionally.
  2. Add broth and the water; bring to boiling. Stir in rice and pepper. Transfer to prepared baking dish. Bake, covered, 35 minutes or until rice is tender.
  3. Stir in the remaining ingredients. Top with additional parsley.

From the Test Kitchen

*

If using chilled or frozen cooked chicken, heat before adding to the rice mixture.

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Nutrition Facts (Baked Risotto with Portobello Mushrooms)

  • Per serving:
  • 234 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 35 mg chol. ,
  • 468 mg sodium ,
  • 30 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 18 g pro.
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