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Broccoli Sweet Potato “Rice” Risotto with Mushrooms

Prep Time
5 minutes
Total Time
25 minutes
Skill Level


  • 1 (14 ounces) bag Mann’s Broccoli & Sweet Potato “Rice” Blend
  • 3 tablespoons butter
  • 1 shallot, diced finely
  • ¼ cup white wine
  • ⅓ cup cream (or use ½ cup Marscapone cheese in place of cream and cornstarch)
  • ½ tablespoon cornstarch
  • ½ cup Parmesan cheese
  • 2 tablespoons thyme, chopped, finely
  • Salt & pepper

The Method

Heat a sauté pan over medium-high heat. Add butter and melt. Add garlic and shallots and sauté until soft and translucent. Turn up the heat.

Once bubbling, add white wine and chicken stock. Let reduce by half. Add cornstarch, whisking vigorously, until thickened.

Lower heat to medium-high and add Veggie Rice. Sauté, stirring continuously for 2 – 3 minutes.

Add cream, and turn heat to low and simmer for 4 minutes.

Add more chicken stock or cream to adjust texture. Stir in parmesan cheese and fresh herbs. Garnish with additional cheese and herbs.

Nutrition Facts
Serving Size: 239g | Servings: 4
Amount Per Serving
Calories 310 ׀ Total Fat 19g (sat 12g trans 0.5g) ׀ Cholesterol 55mg ׀ Sodium 920mg ׀ Total Carbohydrate 28g ׀ Dietary Fiber 6g ׀ Sugars 10g (Includes 0g Added Sugars) | Protein 8g ׀ Vitamin D 6% ׀ Calcium 15% ׀ Iron 10% ׀ Potassium 15%

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