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Creamy Mushroom Risotto Recipe


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     Creamy Mushroom Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None

2 tablespoons butter
2 cups coarsely chopped fresh portabella mushrooms
1 cup uncooked Arborio rice or regular short-grain white rice
1 1/2 cups Progresso® beef-flavored broth (from 32-oz carton)
1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
1/2 teaspoon dried thyme leaves
Shredded Asiago or Parmesan cheese
Freshly ground black pepper

In 4-quart saucepan, melt butter over medium heat. Cook mushrooms in butter 3 to 4 minutes or until softened. Add rice; cook and stir 2 minutes.
Add broth; heat to boiling. Boil 2 minutes. Stir in cooking sauce and thyme; heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes, stirring twice. Remove from heat; let stand about 5 minutes or until rice is tender. Sprinkle with cheese and pepper.

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