Tomato and Mushroom Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.9
  • Total Fat: 4.6 g
  • Cholesterol: 13.0 mg
  • Sodium: 691.0 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 7.7 g

View full nutritional breakdown of Tomato and Mushroom Risotto calories by ingredient
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From People Magazine: Gordon Ramsey Recipe From People Magazine: Gordon Ramsey Recipe
Number of Servings: 4


    1 large shallot, chipped finely
    4 tbsp. olive oil
    8 oz Baby Bellas mushrooms, sliced
    10 oz. arborio rice
    1/2 cup dry white wine
    4 cups low sodium chicken broth
    8 oz plum tomatoes, skinned, seeded and finely chopped
    1 tbsp fresh basil, chopped
    1 tbsp fresh chives, chopped
    2 tbsp. mascarpone cheese
    3 tbsp freshly grated parmesan cheese
    salt & pepper to taste


1. In a large saucepan saute the shallots with the olive oil for about 3 - 4 minutes and then add the mushrooms and continue to saute for another 5 minutes, stirring frequently until softened
2. stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chickenbroth, bring to a boil and cook until absorbed, stirring frequently.
3. Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto
4. when the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the che3ese. Serve in warmed bowls topped with shaved aged parmesan

Number of Servings: 4

Recipe submitted by SparkPeople user BIRD71.

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