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    You are in: Home / Recipes / Quick Mushroom Risotto (Pillsbury Bake-Off Winner) Recipe
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    Quick Mushroom Risotto (Pillsbury Bake-Off Winner)

    Quick Mushroom Risotto (Pillsbury Bake-Off Winner). Photo by Annacia

    1/1 Photo of Quick Mushroom Risotto (Pillsbury Bake-Off Winner)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    DuChick's Note:

    Credit for this simple recipe goes to Tina Repak of Pennsylvania who entered it in the 1998 Pillsbury Bake-Off. The use of instant rice shortens your time in the kitchen to complete this creamy side dish.

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    Ingredients:

    Serves: 8

    Yield:

    cup ser ...

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
    2. 2
      Add rice, garlic powder and pepper; cook 2 minutes.
    3. 3
      Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
    4. 4
      Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
    5. 5
      Stir in whipping cream.
    6. 6
      Remove from heat.
    7. 7
      Stir in 1/3 cup cheese.
    8. 8
      Spoon into serving dish; sprinkle with 1 tablespoon cheese.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on April 04, 2010

      45

      This recipe turned out to be delicious! I used fresh mushrooms, added a bit of salt at the end, and more parmesan cheese. The family, especially my boyfriend, loved it. The consistency was very close to risotto, so I was impressed with how easy it was!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2008

      35

      This dish was good, but ultimately too salty. The amount of parmesan cheese was overwhelming to the other flavors. I added additional vegetables and used fresh mushrooms. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2008

      45

      First I need to say that I used regular Basmati rice and it took 25 mins start to finish. I used fat free coffee creamer to replace the heavy cream to cut back on the fat. The rice still had a rich flavor it not the liquid creaminess of arborio risotto. The garlic powder really filled out the flavor. I made this to go along with pork chops in mushroom sauce and they made a perfect pair. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Quick Mushroom Risotto (Pillsbury Bake-Off Winner)

    Serving Size: 1 (171 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 211.8
     
    Calories from Fat 83
    39%
    Total Fat 9.2 g
    14%
    Saturated Fat 5.3 g
    26%
    Cholesterol 26.4 mg
    8%
    Sodium 811.3 mg
    33%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.2 g
    5%
    Protein 8.9 g
    17%

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