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Results 11 - 20 of 21 for parmesan risotto mushrooms
1. Cut eggplant crosswise into ... bell peppers. Trim mushrooms; wipe clean with damp ... off bowl. Serve risotto at once. Makes 8 to 10 servings.
Place onion, carrots, mushrooms and butter in a 2 ... Blend in cream and Parmesan. Season to taste. Makes 6 servings, about 219 calories each.
Slice eggplant 1/2 inch thick, ... Slice zucchini and mushrooms. Dice the peppers. Heat ... heat, stir in cheese. Serve at once. Serves 8 to 10.
Prepare MJB rice according to package directions. Mix egg with flour and cottage cheese. Stir in cooked rice, spinach, onion, garlic and ...
Power High. In 2 quart ... minutes. Add olives, mushrooms, pimento and cheese. Stir ... 4 minutes. Stir before serving. Makes 6 to 8 servings.
16. G.'S RISOTTO
Save water and add to finished product if that flavor is desired. NOTE: In traditional Italian recipes, chopped onions and Arborio rice are ...
17. RISOTTO SALAD
Cook rice in oil in large saucepan over low heat, stir until golden brown, about 5 minutes. Add water, salt, stir and bring to a boil, ...
If using dried mushrooms, you only need a ... rice won't burn) and needs to be served immediately with Parmesan on the side for those who want it.
19. RISOTTO
In a 2 or 3 ... broth, salt and mushrooms. Heat to boiling, stir. ... absorbed. Remove from heat. Toss lightly with Parmesan cheese. Makes 6 servings.
Bring chicken broth to boil ... Add zucchini and mushrooms. Cook 7 minutes, stirring ... Add rice. Heat through. Garnish with cheese and parsley.
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