Try this Mushroom & bok choy risotto recipe, or contribute your own.
Suggest a better descriptionHeat 2 teaspoons of oil in a large saucepan over a medium heat. Cut any large mushrooms in half and put the cup, Swiss brown and shiitake mushrooms in the pan. Cook for 4 minutes, stirring gently. Add the oyster mushrooms in the last 2 minutes. Remove and set aside.
Heat the beef stock and 1 1/2 cups water in a saucepan over a medium heat.
Heat the remaining oil and butter in the large saucepan. Add the onion and garlic. Cook for 3 minutes or until soft. Add the rice and stir until well coated in the oil.
Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the stock 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.
Stir the mushrooms and baby bok choy leaves through the risotto with the last cup of stock. Season to taste. Divide among serving dishes. Serve immediately.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 463 | ||
Calories from Fat: 53 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 70.2mg | 2 % | |
Potassium 136.5mg | 4 % | |
Total Carbohydrate 92g | 27 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 91.5g | ||
Protein 7.8g | 11 % | |
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: 463
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