mushroom risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cup chicken broth2 tbsp butter4 tbsp canola oil0.5 cup parmesan cheese1.5 cup arborizo rice3 cups any mushrooms chopped1 cup onion chopped3 cloves garlic
Saute garlic, onion, mushrooms in 1 tbsp oil until soft. Add chicken stock, simmer for 30 min, strain off liquid and reserve.
Melt butter and 1tbsp oil in a separate skillet over medium heat. Add rice and stir until absorbed. Add reserved liquid from mushrooms half a cup at a time until absorbed, stirring gently.
Add mushroom/onion saute and final bit of liquid to the rice. Cook until absorbed. Just before serving add final tbsp of oil and parmesan cheese. Melt and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDSAYMITCHELL.
Melt butter and 1tbsp oil in a separate skillet over medium heat. Add rice and stir until absorbed. Add reserved liquid from mushrooms half a cup at a time until absorbed, stirring gently.
Add mushroom/onion saute and final bit of liquid to the rice. Cook until absorbed. Just before serving add final tbsp of oil and parmesan cheese. Melt and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDSAYMITCHELL.
Nutritional Info Amount Per Serving
- Calories: 335.3
- Total Fat: 13.1 g
- Cholesterol: 12.9 mg
- Sodium: 958.0 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 0.9 g
- Protein: 13.4 g
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