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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 c. minced mushrooms
- 1/3 c. minced onion
- 1 c. rice uncooked
- 1Â 1/2 c. water
- 1/2 c. dry white wine
- 3/4 c. Di Giorno Shredded Pecorino Romano Cheese divided
- 1/4 c. 2% lowfat milk
Direcciones
- Heat oil in saucepan on medium heat. Add in mushrooms and onion. Cook and stir 5 min or possibly till tender.
- Stir in rice, water and wine. Bring to boil; cover. Reduce heat to low. Simmer 20 min or possibly till rice is tender.
- Stir in 1/2 c. of the cheese and lowfat milk. Serve with remaining cheese.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 64 | 24% |
| Total Fat 7.27g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 16mg | 1% |
| Potassium 177mg | 5% |
| Total Carbs 40.22g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.87g | 1% |
| Protein 4.49g | 7% |
