Try this Wild Mushroom Rissotto recipe, or contribute your own.
Suggest a better description~- 2 cloves garlic 1. Pre-heat the oven to 180?C/350F/Gas Mark 4. saute the mushrooms in 2 tablespoons of margarine with the crumbled vegetable stock cube. Remove from the heat and set aside. 2. Place the finely chopped onion in a deep saucepan with 4 tablespoons of margarine. Cook slowly for 2-4 minutes, taking care the onion does not brown.Add the rice and cook on a medium heat stirring constantly. 3. After a minute or so stir in 1/2pint / 300ml hot vegetable stock to which you have added the ground cumin. Continue cooking, adding stock as necessary and stirring from time to time, until the rice is almost cooked (15 minutes). Season with salt freshly ground pepper and crushed dried chillies to taste. 4. Cut the reserved mushrooms into small pieces and fold carefully into the risotto. Stir in the freshly grated Parmesan if using. Serve with a mixed leaf salad.
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Serving Size: 1 Serving (656g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2236 | ||
Calories from Fat: 795 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.3g | 118 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 46.1g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1057.4mg | 36 % | |
Potassium 2432.6mg | 64 % | |
Total Carbohydrate 330.6g | 97 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 317.7g | ||
Protein 44.4g | 63 % | |
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: 2236
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