Try this Mushroom & peas risotto recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. Clean mushrooms. line pan with foil and season mushrooms with salt and pepper. Roast mushrooms for 20 min. Cool, then chop and set aside.
Heat olive oil in large saucepan. Sauté onion and garlic until translucent. Add rice and sauté a few minutes. Add Italian seasoning and thyme and sauté a few minutes. Add white wine. Continue cooking while adding ladles of chicken stock. Cook for 20-30 min until al dente. Add some peas. Add cheese and heavy cream. Season with salt & pepper. Add a tbs of butter.
Yields a lot-halve the recipe
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Serving Size: 1 (3328g) | ||
Recipe Makes: Servings | ||
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Calories: 3543 | ||
Calories from Fat: 1019 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.2g | 151 % | |
Saturated Fat 50.6g | 253 % | |
Monounsaturated Fat 46.2g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 265.1mg | 82 % | |
Sodium 3931.1mg | 136 % | |
Potassium 3835.1mg | 101 % | |
Total Carbohydrate 457g | 134 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 441.7g | ||
Protein 155.1g | 222 % | |
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: 3543
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