Mushroom/Tomato Risotto
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 321.6
- Total Fat: 21.4 g
- Cholesterol: 55.1 mg
- Sodium: 1,111.4 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 1.9 g
- Protein: 5.7 g
View full nutritional breakdown of Mushroom/Tomato Risotto calories by ingredient
Introduction
Creamy rich red risotto Creamy rich red risottoNumber of Servings: 5
Ingredients
-
1/2 C arborio rice (Italian rice)
1/2 C butter
4 slices precooked bacon
1 onion diced
5 basil leaves
1/2 C red wine
2 C tomato sauce
2 C chicken bouillion
1 C diced mushrooms
Directions
1) Sautee mushrooms, onions and bacon in skillet until golden. Set aside.
2) In skillet, melt half of butter. Add rice and stir until lightly coated. Add wine.
3) Once wine has evaporated, add chicken about 1/2 cup of chicken broth, and stir until absorbed in the rice.
4) Add 1/2 cup of pasta sauce and stir until absorbed in the rice. Alternate, adding 1/2 cups of chicken broth and pasta sauce, stirring until fully absorbed in the rice.
5) Once rice is cooked to your liking (I prefer el dente), stir in cooked veggies, bacon, and basil. Add remaining butter and stir until everything is coated and creamy. Serve and enjoy!
Serving Size: Make about 5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user RJOR84.
2) In skillet, melt half of butter. Add rice and stir until lightly coated. Add wine.
3) Once wine has evaporated, add chicken about 1/2 cup of chicken broth, and stir until absorbed in the rice.
4) Add 1/2 cup of pasta sauce and stir until absorbed in the rice. Alternate, adding 1/2 cups of chicken broth and pasta sauce, stirring until fully absorbed in the rice.
5) Once rice is cooked to your liking (I prefer el dente), stir in cooked veggies, bacon, and basil. Add remaining butter and stir until everything is coated and creamy. Serve and enjoy!
Serving Size: Make about 5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user RJOR84.