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Entrees
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Entrees
Very Vegetable Risotto
1 HMR® Mushroom Risotto Entree
2 cups portabella mushrooms, chopped
½ cup peas
½ cup carrots
½ cup onion, chopped
2 tablespoons vegetable broth
1 teaspoon minced garlic
salt and pepper to taste
- Sauté the mushroom, garlic, onion, and vegetable broth 8–10 minutes in nonstick cooking spray on low heat.
- Microwave peas, carrots, and entree until warm.
- Combine vegetables and entree.
- Bake at 375 degrees for 15 minutes.
Calories: 435
Vegetable Servings: 3½
Vegetable Servings: 3½
Try These Other Veggie Mix-ins:
Baby spinach, broccoli, red pepper, or your favorite vegetables
