Try this Mushroom And Parmesan Cheese Risotto recipe, or contribute your own.
Suggest a better descriptionHeat the stock and simmer. In a heavy based pan heat half the butter and all the oil. Add the shallot and cook until transparent. Add the dry rice and and stir until the rice is well cooked, then add the cleaned mushrooms, (cut if they are too large) and stir. Add 150ml of hot stock over the rice and cook stirring over a medium heat until the liquid has been almost absorbed. Continue adding the stock until the grains are swollen. Remove the pan from the heat and season to taste. Stir in the remaining butter and grated Parmesan. Serve immediately with extra slivers of shaved Parmesan and flat leaf parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1664g) | ||
Recipe Makes: 1 | ||
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Calories: 1943 | ||
Calories from Fat: 624 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.3g | 92 % | |
Saturated Fat 39.2g | 196 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 166.6mg | 51 % | |
Sodium 5007.7mg | 173 % | |
Potassium 1356.6mg | 36 % | |
Total Carbohydrate 275.6g | 81 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 263.6g | ||
Protein 48.8g | 70 % | |
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: 1943
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