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Suggest a better descriptionMelt the butter with the oil, add the onion and garlic, cook until softened. Add the rice and cook for 1 minute. Add the mushroom slices and cook for a further 3 minutes. Pour over the sherry/marsala and cook, until some of the liquid is reduced. Add vegetable stock and cook for 20 minutes without the lid on. Add the evaporated milk and cook gently for a further 10 minutes until most of the liquid is absorbed. Sprinkle over the Parmesan cheese and parsley before serving. NOTES : An easy to make risotto ideal for a special occasion.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 6 servings | ||
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Calories: 15 | ||
Calories from Fat: 7 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 27.4mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.4g | 1 % | |
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: 15
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