LCBO Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
4 lbs cremini and portobello mixed chopped small2 T olive oil 2 tsp butter3 tsp garlicground pepperfresh parsley5 c chicken stock1 c dry white wine2 T olive oil2 T butter2 c arborio rice1 c finely chopped shallots1 c parmaggiano reggiano
first grouping- saute for 3 minutes & remove from heat
2nd grouping-mheat stock and wine in one pot while saute shallots in a fry pan to soften....then add rice and stir 2 minutes. gradually add the stock ladles at a time. once all absorbed add parm & mushrooms...heat, stirring...then serve
Serving Size: Risotto servings based on 3/4 c portion size
Number of Servings: 14
Recipe submitted by SparkPeople user EEWALKER2.
2nd grouping-mheat stock and wine in one pot while saute shallots in a fry pan to soften....then add rice and stir 2 minutes. gradually add the stock ladles at a time. once all absorbed add parm & mushrooms...heat, stirring...then serve
Serving Size: Risotto servings based on 3/4 c portion size
Number of Servings: 14
Recipe submitted by SparkPeople user EEWALKER2.
Nutritional Info Amount Per Serving
- Calories: 230.8
- Total Fat: 8.7 g
- Cholesterol: 12.6 mg
- Sodium: 469.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.9 g
- Protein: 7.8 g
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