Try this Wild Mushroom Risotto recipe, or contribute your own.
Suggest a better description1.In a Dutch oven, over medium heat, add the olive oil.
2.Add the onion and cook until soft.
3.Add the rice and stir to coat.
4.Add garlic and cook for a minute.
5.Add the white wine and deglaze the bottom of the pot
6.Add the broth, about ½ cup at a time, stirring the whole time.
7.When the broth had been absorbed, continue adding until rice is cooked thru and creamy.
8.While the rice is cooking in a sauté pan with a little bit of olive oil sauté the mushrooms until soft.
9.Once the rice is cooked add the heavy cream, Parmigiano-Reggiano, mushrooms and spinach.
10.Season with salt and pepper.
11.Drizzle with truffle oil (optional) and garnish with minced parsley.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 399 | ||
Calories from Fat: 88 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 167.7mg | 6 % | |
Potassium 407.2mg | 11 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 61.5g | ||
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: 399
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