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Parmesan-Mushroom Orzo Risotto

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Parmesan-Mushroom Orzo Risotto Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
439
Calories from Fat
126
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
18mg
6%
Sodium
597mg
25%
Total Carbohydrates
62g
21%
Dietary Fiber
5g
20%
Sugars
6g
Protein
16g
Calcium
100mg
10%

Number of servings: 4

Calories per serving: 439

Preparation time: 40 min

Total time: 40 min

Ingredients

3 cups vegetable broth

Nonstick cooking spray

6 green onions, sliced, tops included

4 garlic cloves, minced

12 cup chopped red bell pepper

1 23 cups (10 oz) uncooked orzo pasta

4 cups sliced mushrooms

12 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

14 tsp salt

4 oz (8 tbsp) reduced-fat cream cheese

2 tbsp Parmesan cheese

14 cup slivered, blanched almonds

2 tbsp chopped fresh parsley

Directions

1. In a small saucepan, bring broth to a boil. Reduce heat to a low.

2. Spray a deep medium-size saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add olive oil. When oil is hot, add onions, garlic, and bell pepper. Sauté 1 to 2 minutes.

3. Add uncooked pasta, stirring 2 to 3 minutes to lightly brown.

4. Add mushrooms and 12 cup hot broth. Stir continually until broth is absorbed. Add the next 12 cup broth. Continue adding broth by 12 cup for 10 to 15 minutes or until pasta is tender.

5. Add salt-free seasoning, salt, cream cheese, Parmesan cheese, and almonds. Stir until cream cheese is melted.

6. Top each serving with parsley.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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