Try this Mushroom Risotto recipe, or contribute your own.
Suggest a better description1. Put the rice in a pan with 1 cup of stock
2. Keep stirring the rice and adding cups of stock as the rice absorbs it for about 20 minutes
3. Heat oil in a pan and add finely chopped onion
4. Add the butter and mushrooms and cook until the mushrooms are soft
5. Mix in the rice and parmesan cheese to the mushrooms and cook for another 10 minutes
6. Season with garlic salt and pepper
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Serving Size: 1 Serving (1448g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 146 | ||
Calories from Fat: 60 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18mg | 6 % | |
Sodium 5729.7mg | 198 % | |
Potassium 45.8mg | 1 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 20.3g | ||
Protein 1.6g | 2 % | |
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: 146
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