Try this Artichoke Risotto recipe, or contribute your own.
Suggest a better descriptionJuice 1/2 lemon into a small bowl and add enough water to cover the artichoke. Steam the artichoke for 40 minutes.
Saute onion and garlic in butter. Add rice and stir over medium low heat 5 minutes. In a separate pan, put the chicken broth on a low simmer to heat it up.
Slice the mushrooms very very thinly. Saute mushrooms; stir in reserved artichokes, sliced mushrooms and parsley.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 238 | ||
Calories from Fat: 55 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 12mg | 4 % | |
Sodium 490.3mg | 17 % | |
Potassium 365mg | 10 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 35.1g | ||
Protein 6.2g | 9 % | |
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: 238
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