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Le Risotto Aux Champignons Tessinois

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Submitted by rbmcdonald

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

7 202.3
OUNCES ML/G BROWN RICE
1 1
EACH EACH ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
chopped
1 5
TEASPOON ML ROSEMARY LEAVES
9.6
OUNCE ML/G MUSHROOMS
soaked
207
CUPS ML VEGETABLE STOCK
207
CUPS ML RED WINE *

Directions

Cook the rice for 15 minutes in 1 ¾ cups of water.

Squeeze out the mushrooms and chop them.

Sauté the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly.

Add the rice and bring to a boil.

Add the broth and wine, and cook for 10 minutes over a low flame.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 161 7% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 4%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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