Try this One pot bacon mushroom risotto recipe, or contribute your own.
Suggest a better descriptionPREPARATION
# In a heavy bottom pot (such as a Dutch oven), heat the olive oil over medium heat.
# Add the onion and cook 3–4 minutes until soft and slightly transparent.
# Add the bacon and stir constantly. As it crisps, add the mushrooms and cook for an additional 2 minutes.
# Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
# Stir in the white wine and simmer 2–3 minutes, stirring occasionally.
# Add one cup of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
# Once the rice absorbs most of the liquid, continue to add 1–2 cups of stock at a time until the liquid is absorbed and the rice is cooked through, 25–30 minutes total. (The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.)
# Stir in the parmesan cheese and remove from the heat.
# Serve warm and enjoy!
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Serving Size: 1 (6986g) | ||
Recipe Makes: 1 | ||
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Calories: 14591 | ||
Calories from Fat: 8422 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 935.8g | 1248 % | |
Saturated Fat 266.3g | 1332 % | |
Monounsaturated Fat 390.7g | ||
Polyunsanturated Fat 199.7g | ||
Cholesterol 4600mg | 1415 % | |
Sodium 4308.1mg | 149 % | |
Potassium 12256.3mg | 323 % | |
Total Carbohydrate 292.1g | 86 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 277.9g | ||
Protein 1165.7g | 1665 % | |
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: 14591
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