Mushroom Risotto

Mushroom Risotto with GoSkinny Noodles Rice shirataki konjac rice
Enjoy lower carbs and calories in America’s favorite rice dish with GoSkinny Rice.


3 tablespoons olive oil
1 pound mushrooms, sliced thin
½ large onion, diced
2 7.05 oz packages GoSkinny Noodles Rice, rinsed and drained
½ cup chicken or vegetable broth
4 tablespoons butter
3 tablespoons chives or green onion, finely chopped
⅓ cup Parmesan cheese
Salt and pepper to taste

Add 2 tablespoons olive oil to a large sauce pan on medium-high heat; add mushrooms and cook 3-4 minutes until soft.  Transfer mushroom and liquid to a bowl and set aside. Add remaining olive oil to pan and sauté onion for 1-2 minutes; add GoSkinny Rice and broth.  Cook additional 2-3 minutes, stirring constantly until most of the liquid cooks off. Turn heat to low; add mushroom/liquid, chives, butter, and Parmesan cheese.  Stir until all ingredients are incorporated and creamy. Salt and pepper to taste and serve hot. Makes 3-4 servings.

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