Mushroom and Thyme Risotto Cups

9 15 272
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Mushroom and Thyme Risotto Cups
Health Highlights


1 cup Arborio rice
2 tbsp Butter, unsalted
2 cup Chicken broth (stock), low sodium (or broth of choice)
4 mushroom(s) Cremini (Italian) mushroom (sliced)
2 clove(s) Garlic (minced)
4 tbsp Parmesan cheese, grated, low fat
1 tbsp, ground Thyme, dried
1/2 cup White wine
1/2 small Yellow onion (finely chopped)


Begin by adding 1/2 tablespoon of butter to each ramekin and adding a spoonful of onions. Microwave for 1 1/2 minutes on high, stirring after 30 seconds to distribute the melted butter.

Next, add a pinch of garlic, 1/4 cup rice, and 1/4 + 2 tablespoons broth. Cover loosely with plastic wrap and heat in the microwave at 50% power level for 2 minutes. Remove and stir. Add additional broth if necessary. Repeat heating process.

After heating for a total of 4 minutes, add the wine. About 1-2 tablespoons per ramekin should do it. Add the mushroom slices and thyme. Heat on 50% power for another minute, then add your parmesan.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 272
Calories from fat 68
Calories from saturated fat 42
Total Fat 7.5 g
Saturated Fat 4.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.0 g
Cholesterol 22.4 mg
Sodium 173 mg
Potassium 172 mg
Total Carbohydrate 41 g
Dietary Fiber 1.1 g
Sugars 1.4 g
Protein 5.8 g

Dietary servings

Per Portion

Grain 1.3
Milk Alternative 0.1
Vegetables 0.5

Energy sources


Meal Type(s)