Based off another recipe I found.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (468g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 905 | ||
Calories from Fat: 695 (77%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 77.2g | 103 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 37.4g | ||
Cholesterol 26.3mg | 8 % | |
Sodium 500.6mg | 17 % | |
Potassium 235.5mg | 6 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 34.8g | ||
Protein 9.5g | 14 % | |
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: 905
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.