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Blueberry-Risotto with Boletus (Cep)

 

35

Yield

4

servings

Prep

15

min

Cook

60

min

Ready

75

min

Trans-fat Free
 

Ingredients

250 grams mushrooms, boletus
fresh, cleaned, trimed and sliced
*
1 each onions
small, finely chopped
20 grams butter
140 grams arborio (short-grain) rice
unpolished
150 grams blueberries
¼ cup white wine
*
1 ¾ cup chicken broth
¼ cup olive oil
1 each thyme
*
1 pinch garlic
mashed
*
60 grams butter

Directions

In a saucepan heat the butter and sauté the onion.

Stir in the rice and the blueberries, sauté briefly.

Moisten with wine, cook until absorbed; moisten with stock and cook until tender.

Stir continuously, if necessary add some bouillon.

Season with salt and pepper. In a skillet heat the oil, sauté mushrooms, garlic and thyme.

Stir the butter into the risotto.

Transfer to warm plates and decorates with mushrooms.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 45762% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 267mg 11%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 10%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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