Try this Mushroom, Tomato, and Sundried Tomato Risotto recipe, or contribute your own.
Suggest a better description1. Thinly slice mushroom, cook in olive oil in medium heat until golden brown.
2. Add 3 cups (500g) of arborio rice. Mix thoroughly.
3. Add 500mL of chicken stock and 500mL of water gradually. Simmer until rice cooked.
4. Add rocket and sundried tomato and mix.
5. Cut 250mg butter into smaller block. Add into the rice one by one. Stir until the butter melt and risotto becomes creamy.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 912 | ||
Calories from Fat: 464 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.6g | 69 % | |
Saturated Fat 32.3g | 162 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 134.4mg | 41 % | |
Sodium 368.6mg | 13 % | |
Potassium 337.8mg | 9 % | |
Total Carbohydrate 101.4g | 30 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 97.1g | ||
Protein 10.8g | 15 % | |
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: 912
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