Any kind of mushroom will work in this dish, it doesn't have to be wild mushrooms.
In a medium saucepan over medium heat, melt the butter. Add in the onion, garlic and mushrooms and saute for 5-7 minutes or until onion is translucent and the mushrooms have softened.
Stir in the rice and continue to cook and stir for 2 minutes until the rice becomes opaque and begins to soak up the liquid in the pan. Pour in the wine and continue to stir.
Over the next 15-20 minutes, gradually add in the chicken stock, a 1/ cup at a time allowing the rice to absorb the liquid each time before adding the next bit. Continue to do this until the grains are swollen and tender and the rice is thick and creamy.
Remove from the heat and stir in the Parmesan and parsley. Taste and add in salt and pepper to balance out the seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (823g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2604 | ||
Calories from Fat: 1735 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 192.8g | 257 % | |
Saturated Fat 121.4g | 607 % | |
Monounsaturated Fat 50.3g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 510.5mg | 157 % | |
Sodium 570.5mg | 20 % | |
Potassium 483.4mg | 13 % | |
Total Carbohydrate 188.4g | 55 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 180.3g | ||
Protein 27.7g | 40 % | |
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: 2604
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