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Name: Risotto with Toasted Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 Dry white wine; 375 Fresh mushrooms; or mix of o; Parsley sprigs; 300 Risotto rice; or quick-boili; 1 Grated parmesan cheese; (50; 8 Chicken bouillon; (boiling); 10 Butter; 1 sm Onion finely chopped; 1 tb olive oil; 15 Butter; 1 Cl Garlic; finely chopped

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INGREDIENTS

1 1/2 Dry white wine
375 Fresh mushrooms; or mix of o
Parsley sprigs
300 Risotto rice; or quick-boili
1 Grated parmesan cheese; (50
mushroom mixture
garnish
8 Chicken bouillon; (boiling)
10 Butter
1 sm Onion ; finely chopped
1 tb olive oil
15 Butter
1 Cl Garlic; finely chopped

Servings

INSTRUCTIONS

Preparation Time: 0:25 Lightly brown rice and onions in butter. Add white wine and approximately 1/4 of the chicken bullion. Let rice cook uncovered until excess liquid is gone. Continue this procedure till remaining bullion is used up. Stir often during this process. Total cooking time is 20-25 minutes. Add cheese and butter. Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic Spread mushrooms on top of risotto along with parsley sprigs.

NOTES

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Nutrition

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Serving Size: 1 Serving (6125g)
Recipe Makes: 1 Servings

Calories: 42449
Calories from Fat: 42449 (100%)

Amt Per Serving		% DV

	Total Fat 4794.9g	6393 %
	Saturated Fat 3034.8g	15174 %
	Monounsaturated Fat 1244.3g
	Polyunsanturated Fat 180.2g
Cholesterol 12700mg		3908 %
Sodium 34046.1mg		1174 %
Potassium 1754.8mg		46 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 13.2g
Protein 52.3g		75 %
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.

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Calories per serving: 42449

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