Try this Szechuan Shiitake Risotto recipe, or contribute your own.
Suggest a better descriptionHeat peppercorns in medium saucepan over high heat 1 minute. Add broth and mushrooms and bring to boil. Cover, remove from heat and steep 30 minutes. Transfer mushrooms to bowl. Strain broth. Thinly slice mushrooms. Melt butter in heavy medium saucepan over medium heat. Add mushrooms and shallots; saute 3 minutes. Stir in rice. Mix in wine and soy sauce and bring to boil. Add all but 1/2 cup broth. Simmer uncovered 20 minutes, stirring occasionally. Continue cooking until rice is tender and mixture is creamy, adding remaining 1/2 cup broth if necessary to make creamy, stirring occasionally, about 5 minutes longer. Season with salt and serve. Serves 4. Bon Appetit July 1993
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 1 servings | ||
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Calories: 158 | ||
Calories from Fat: 5 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 487mg | 17 % | |
Potassium 573.3mg | 15 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 24.2g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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