Easy and delicious mushroom risotto
1. Heat the broth over low heat.
2. In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft.
3. Put the mushrooms and the liquid in a bowl and set aside.
4. Add the remaining 1 tablespoons oil to skillet, and cook the onions for 1 minute.
5. Stir in the rice,coating it with oil, about 2 minutes.
6. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
9. Remove from heat, and stir in mushrooms with their liquid, butter, thyme, and parmesan. Season with salt and pepper to taste.
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 6 | ||
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Calories: 422 | ||
Calories from Fat: 149 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 22.8mg | 7 % | |
Sodium 487.3mg | 17 % | |
Potassium 770.9mg | 20 % | |
Total Carbohydrate 54.2g | 16 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 49.6g | ||
Protein 12.1g | 17 % | |
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: 422
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