Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp olive oil2 tbsp softened butter1 onion, peeled and finely chopped 200g button mushrooms, sliced2 1/2 cups white rice3 cups chicken stock1/4 cup grated parmesan1 tbsp chopped fresh parsley
(::Note:: cooked using a rice cooker - cooking times may vary)
Place oil and butter into the cooker, and cook for 1 minute.
Stir in the onion and mushrooms.
Cook for 2 minutes, stirring constantly.
Add rice and stock, replace lid and cook, until the steamer switches to 'On/Warm' mode. Gently fold through Parmesan cheese and parsley.
Replace lid and stand for 10 minutes on 'On/Warm' mode before serving.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DINDIQOTU.
Place oil and butter into the cooker, and cook for 1 minute.
Stir in the onion and mushrooms.
Cook for 2 minutes, stirring constantly.
Add rice and stock, replace lid and cook, until the steamer switches to 'On/Warm' mode. Gently fold through Parmesan cheese and parsley.
Replace lid and stand for 10 minutes on 'On/Warm' mode before serving.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DINDIQOTU.
Nutritional Info Amount Per Serving
- Calories: 372.8
- Total Fat: 16.8 g
- Cholesterol: 25.4 mg
- Sodium: 414.0 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 1.4 g
- Protein: 11.6 g
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