Risotto with Alfredo Sauce and Mushrooms

Yield: 12 servings | Serving Size: 1 cup

Risotto with Alfredo Sauce and Mushrooms

Ingredients

  • 2 ounces | Land O Lakes® Butter
  • 1 1/2 cups | Onion, chopped
  • 2 tablespoons | Garlic, minced
  • 1/2 teaspoon | Red pepper flakes
  • 3 cups | Arborio rice
  • 1 1/2 pounds | Fresh mushrooms, thinly sliced
  • 1 1/2 cups | Dry white wine
  • 1 1/2 quarts | Chicken broth
  • 2 cups | Land O Lakes® Alfredo Sauce
  • 12 ounces | Fresh spinach, julienned
  • 1 1/2 cups | Chicken broth

Preparation

STEP 1

Heat butter in stock pot until sizzling.  Add onions, garlic and red pepper flakes.  Sauté until onions are softened.

STEP 2

Stir in rice to coat with butter.  Add mushrooms, sauté until mushrooms are softened.  Add wine.  Cook until all liquid is absorbed.  Add 1 cup broth.  Stir constantly until broth is absorbed.

STEP 3

Continue with remaining 5 cups broth, adding 1 cup each time, until rice is creamy and has absorbed all broth.  Stir in Alfredo Sauce.

STEP 4

For each serving, combine about 1 cup risotto, with 1 ounce spinach and 2 tablespoons broth.  Heat and stir just until spinach is wilted.


Nutritional Information

  • Serving Size1 cup
  • Calories390 calories
  • Fat 12 grams
  • Sat. Fat grams
  • Trans Fat grams
  • Cholesterol 20 milligrams
  • Sodium 970 milligrams
  • Carbohydrates 55 grams
  • Dietary Fiber 4 grams
  • Sugars grams
  • Protein 10 grams
  • Vitamin A IU
  • Vitamin C milligrams
  • Calcium milligrams
  • Iron milligrams

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