Mushroom Risotto
- Number of Servings: 6
Ingredients
Chicken Broth, 4 cupsMushrooms, fresh, 4 cup, pieces or slices Onions, raw, 2 medium choppedGarlic, 3 cloves choppedWhite Rice, short grain, 1.5 cup Olive Oil, 2 tbsp Parmesean cheese 1/2 cupBoullion Cube2 cup water
Makes 4 servings.
In a sauce pan heat chicken broth, water and bouillon to simmer. (you can add bay leaf, garlic and saffron to the liquid for more flavor)
Heat oil in large stock pot or heavy sauce pan. Add onions and garlic and cook until soft. Then add rice and cook about a minute. Add mushrooms and ladle in broth until just covered. Let simmer unitl liquid is absorbed. Keep adding liquid until rice is cooked. toss in Parmesean cheese and mix well.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTERIOUSGRL25.
In a sauce pan heat chicken broth, water and bouillon to simmer. (you can add bay leaf, garlic and saffron to the liquid for more flavor)
Heat oil in large stock pot or heavy sauce pan. Add onions and garlic and cook until soft. Then add rice and cook about a minute. Add mushrooms and ladle in broth until just covered. Let simmer unitl liquid is absorbed. Keep adding liquid until rice is cooked. toss in Parmesean cheese and mix well.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTERIOUSGRL25.
Nutritional Info Amount Per Serving
- Calories: 173.8
- Total Fat: 7.6 g
- Cholesterol: 9.9 mg
- Sodium: 925.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.4 g
- Protein: 7.4 g
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