Mushroom and Poblano Risotto
These poblanos with risotto, sautéed mushrooms and chopped poblanos giving this risotto a Mexican twist.
Servings: 4 servings
- 1 poblano chile pepper
- 2 tablespoons olive oil
- 8 ounces portabella sliced cap mushrooms
- 5 ounces shiitake mushrooms chopped
- 1 clove garlic chopped
- 1 1/2 cups water
- 1 cup milk
- 1 package Knorr Selects Four Cheese Risotto
- 4 roasted poblano chile peppers optional if serving stuffed
Roast the poblano directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes.
Place roasted pepper in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin. Tear open and pull out the seed pod, stem, and chop. For stuffed poblanos remove the seeds, leaving the chile intact for stuffing.
Heat olive oil in a large pan over medium-high heat.
Add mushrooms, and cook until mushrooms begin to soften.
Add garlic and cook for 1 additional minute. Remove from pan and set aside.
Pour water, milk, and Knorr Selects into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking for 7 minutes. Toss in the sautéed mushrooms and chopped poblano peppers cook 3 minutes more.
- You can use regular risotto rice instead of the Knorr package.
Calories: 213.68kcal | Carbohydrates: 12.77g | Protein: 5.62g | Fat: 9.6g | Saturated Fat: 2.17g | Cholesterol: 6.1mg | Sodium: 42.15mg | Potassium: 565.51mg | Fiber: 2.63g | Sugar: 8.15g | Vitamin A: 637.29IU | Vitamin C: 90.01mg | Calcium: 81.02mg | Iron: 0.99mg