, 1. Combine boiling water and mushrooms, let stand 10 minutes or until soft. Drain through a colander over a bowl.
Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic, saute 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).
4. Add 1 cup broth mixture to rice mixture, cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper, stir gently just until the cheese melts. Serve warm. Yield; 4 servings (serving size; l cup).
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21.4mg||7 %|
|Sodium 151.3mg||5 %|
|Potassium 239.7mg||6 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 49.9g|
|Protein 8.1g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 312
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