Wild Mushroom Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 393.7
- Total Fat: 15.2 g
- Cholesterol: 50.9 mg
- Sodium: 1,619.2 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 1.1 g
- Protein: 16.0 g
View full nutritional breakdown of Wild Mushroom Risotto calories by ingredient
Introduction
Wild Mushroom Risotto Wild Mushroom RisottoNumber of Servings: 4
Ingredients
-
1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese
Tips
Organic mushrooms, like packs of chef's choice are amazing!
Directions
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned.
Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Serving Size: 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user RISENPHOENIX.
Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Serving Size: 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user RISENPHOENIX.