Sauté shallots in olive oil, then add mushrooms until softened. Add rice and cook for 1-2 minutes. Add wine and cook until absorbed. Stir in a quarter of the chicken broth at a time, cooking until absorbed, over the course of about 20 minutes. Add tomatoes, herbs, cheeses, and season.
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|Serving Size: 1 Serving (635g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 65 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 4.4mg||1 %|
|Sodium 809.2mg||28 %|
|Potassium 885.9mg||23 %|
|Total Carbohydrate 85.1g||25 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 79.3g|
|Protein 15.2g||22 %|
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Calories per serving: 475
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