Mushroom Risotto

  • Recipe serves: 6
  • Prep Time 10 min
  • Cook Time 35 min


  • 8 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread
  • 1 box (10 oz.) sliced mushrooms
  • 1 small onion, chopped
  • 1 container (32 oz.) chicken broth
  • 3/4 cup water
  • 1 cup arborio rice
  • 1 clove garlic
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese


  1. Melt 6 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in large nonstick deep skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, 5 minutes or until golden.
  2. Meanwhile, bring broth and water to a boil in medium saucepan over high heat. Reduce heat to low and cover.
  3. Add rice and garlic to skillet and cook, stirring occasionally, 2 minutes. Add wine and cook, stirring frequently, 2 minutes or until until wine is absorbed. Stir in hot broth mixture and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is tender. Stir in cheese and remaining 2 Tbsp. Spread. Serve immediately.
Nutritional Information

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g