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Broccoli & Mushroom Risotto

Broccoli & Mushroom Risotto

Ingredients
  • FLAVIS Rice 1 Cup
  • Olive oil 2 Tbsp
  • Garlic powder 1/2 Tsp
  • Onion powder 1/2 Tsp
  • Thyme 1 Tsp
  • Dry white wine 2 Fl Oz
  • Low sodium vegetable broth 3 Cups
  • Medium Onion, diced 1
  • Broccoli florets 1 Cup
  • Button mushrooms, sliced 1 Cup
  • Salt 1/4 Tsp
  • Pepper 1/2 Tsp
  • Parmesan cheese, grated 1/4 Cup
  • Red pepper flakes Pinch
Preparation
Makes 8 servings (1/2 Cup)
  1. In a small saucepan add the broth and heat till steaming. Reduce heat to low and allow the broth to simmer.
  2. In a large skillet add 1 Tbsp olive oil, onion, broccoli and the mushrooms. Sauté over medium high heat for about 6-8 minutes, or until the veggies are cooked. Remove from heat and set aside.
  3. In a large saucepan add 1 Tbsp olive oil, the rice, garlic powder, onion powder and thyme. Sauté over medium heat for 1 minute and then add the white wine. Stir frequently until most of the wine has been absorbed by the rice. Now ladle in about 1/4th cup of broth. Stir frequently over medium heat until the broth is almost completely absorbed. Continue to ladle in a little broth at a time stirring frequently, repeat until the rice is cooked and the broth is used up, about 12-14 minutes.
  4. Combine the veggies with the rice along with the parmesan cheese, salt, pepper and red pepper flakes. Serve immediately.

Prep Time:  10 minutes - Cook Time:  20 minutes - Total Time:  30 minutes

 

Recipe by Brittany Sparks, RDN, CSR owner of Nutrition by Brittany, LLC. www.nutritionbybrittany.com

Nutritional values
Serving size: 1/2 cup
Calories 157 kcals
Protein 1.9 g
Carbohydrates 26 g
Total Fat 4.6 g
Saturated Fat 1.5 g
Dietary Fiber 2.5 g
Sodium 214 mg
Potassium 104 mg
Phosphorous 46 mg
Calcium 41 mg
Ingredients
  • FLAVIS Rice 1 Cup
  • Olive oil 2 Tbsp
  • Garlic powder 1/2 Tsp
  • Onion powder 1/2 Tsp
  • Thyme 1 Tsp
  • Dry white wine 2 Fl Oz
  • Low sodium vegetable broth 3 Cups
  • Medium Onion, diced 1
  • Broccoli florets 1 Cup
  • Button mushrooms, sliced 1 Cup
  • Salt 1/4 Tsp
  • Pepper 1/2 Tsp
  • Parmesan cheese, grated 1/4 Cup
  • Red pepper flakes Pinch
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