Shelly's Recipe

MUSHROOM ALFREDO RISOTTO

Category: Rice/Risotto

1 pkg Alfredo sauce mix
1 container chicken broth, heated
3 tbsp butter
1 pkg (10 oz) sliced mushrooms
1/2 tsp chopped fresh thyme leaves
1/4 tsp ground black pepper
2 tbsp olive oil
1/2 cup chopped shallots
1 cup arborio rice
1/2 tsp grated lemon peel
2 tsp lemon juice

Stir Alfredo sauce mix into chicken broth until smooth; set aside. Melt spread in a large, deep nonstick skillet over medium-high heat and cook mushrooms, thyme and pepper, stirring occasionally, until mushrooms are tender, about 5 minutes. Remove and set aside.

Heat olive oil in the same skillet over medium heat and cook shallots, stirring frequently, until shallots are tender, about 4 minutes. Stir in rice and cook, stirring occasionally, until golden, about 2 minutes. Stir in broth mixture, 1/2 cup at a time, stirring frequently, until almost all liquid is absorbed and rice is tender. Stir in lemon peel, juice and mushroom mixture and heat through. Serves 4