Mushroom Risotto (for 2 or 3)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,124.5
- Total Fat: 66.5 g
- Cholesterol: 136.5 mg
- Sodium: 1,923.1 mg
- Total Carbs: 82.6 g
- Dietary Fiber: 3.1 g
- Protein: 40.6 g
View full nutritional breakdown of Mushroom Risotto (for 2 or 3) calories by ingredient
Introduction
Very yummy and creamy dish. You can substitute mushrooms for any other vegetable if you like. Slightly time consuming, as you have to stand over it and stir until it is finished. Recipe is easily doubled. Very yummy and creamy dish. You can substitute mushrooms for any other vegetable if you like. Slightly time consuming, as you have to stand over it and stir until it is finished. Recipe is easily doubled.Number of Servings: 1
Ingredients
-
1 - 8oz pkg fresh mushrooms, chopped
3 Tbsp - Butter
1 Tbsp - Olive oil
3 1/2 cups Low Sodium Chicken Stock
3/4 cup Arborio rice (or any short grain white rice)
1/4 cup White wine
1/4 cup Parmesan cheese, grated
1/2 cup finely chopped onion
Tips
If you wish, you can add more grated parmesan on top when serving.
Directions
Chop mushrooms and saute with 2 Tbsp butter. Salt lightly and set aside.
In a separate saucepan, heat the chicken stock to a simmer.
In medium saucepan, heat remaining butter and oil together. Saute onion until soft (about 4-5 min). Add rice and cook for another 4-5 minutes (until rice is translucent around the edges). Add wine and stir for another 1 minute. Add hot chicken stock by 1/2 cupfuls to pot and stir until absorbed by the rice. Continue this for approx 10 min until half the stock is used. Add mushrooms to the pot, then continue adding and absorbing the chicken stock for another 10 min or so until all is cooked and creamy. Just before serving, add the parmesan and stir in.
Serving Size: Makes 3 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user USHARA.
In a separate saucepan, heat the chicken stock to a simmer.
In medium saucepan, heat remaining butter and oil together. Saute onion until soft (about 4-5 min). Add rice and cook for another 4-5 minutes (until rice is translucent around the edges). Add wine and stir for another 1 minute. Add hot chicken stock by 1/2 cupfuls to pot and stir until absorbed by the rice. Continue this for approx 10 min until half the stock is used. Add mushrooms to the pot, then continue adding and absorbing the chicken stock for another 10 min or so until all is cooked and creamy. Just before serving, add the parmesan and stir in.
Serving Size: Makes 3 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user USHARA.