You may also like
Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 lb. (450 g) mixed wild mushrooms (such as shiitake, cremini, button), sliced
- 2 cloves garlic, minced
- 1-1/2 cups Arborio rice
- 5 cups 25%-less-sodium vegetable broth
- 1 cup Classico di Parma Four Cheese Pasta Sauce
- 1 cup frozen baby peas
- 1/4 cup thinly sliced fresh basil leaves
- 3 Tbsp. Kraft 100% Parmesan Shaved Cheese
Method
- Heat oil in large deep nonstick skillet on medium-high heat.
- Add mushrooms; cook 6 to 8 min.
- or until softened, stirring frequently and adding garlic for the last minute.
- Stir in rice; cook 2 min., stirring frequently.
- Add 1/2 cup broth; cook on medium heat 2 to 3 min.
- or until broth is completely absorbed, stirring constantly.
- Repeat, adding broth 1/2 cup at a time, until all the broth has been added and rice is tender.
- Add pasta sauce and peas; cook on medium-low heat 3 to 5 min.
- or until heated through, stirring frequently.
- Top with remaining ingredients.
