Mushroom rissotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup long grain rice3 tsbp of finely chopped oniontbsp of buttertbsp of Olive oil1/4 cup white wine5 cups of chicken broth or veg. if you prefer1/4 cup grated parmesan cheese1/2 cup mushrooms or reconstituted dry mushroom mix
Melt the butter and olive oil together and add chopped onion. Add rice and coat with butter mixture. Cook approx. 5 minutes. Pour in white wine and stir until evaporated. Add hot chicken stock a cup at a time and stir until almost dry when another cup should be added. Add mushrooms when last cup is added. Stir in parm. and check for seasoning. Mixture should have the consistancy of thick porridge. This recipe is even better if you use dried mushroom mix that have been reconstituted. If this is the case, save 1/2 cup of the mushroom water and use in the recipe instead of the wine.
Number of Servings: 6
Recipe submitted by SparkPeople user GAIL0907.
Number of Servings: 6
Recipe submitted by SparkPeople user GAIL0907.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 5.9 g
- Cholesterol: 12.6 mg
- Sodium: 893.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.3 g
- Protein: 3.5 g
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