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Risotto with Toasted Mushrooms

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Submitted by tracylee

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 1
SMALL SMALL ONIONS
finely chopped
300 3E+2
GRAMS GRAMS RISOTTO
or quick-boiling rice *
15 15
GRAMS GRAMS BUTTER *
1 ½ 1.5
DECILITERS DECILITERS WHITE WINE
dry *
8-10
DL. CHICKEN BROTH
(boiling) *
1 1
DECILITER DECILITER PARMESAN CHEESE *
10 1E+1
GRAMS GRAMS BUTTER *
0

Mushroom Mixture *
375 375
GRAMS GRAMS MUSHROOMS
fresh *
1 15
TABLESPOON ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
finely chopped
0

Garnish *
1 1

Directions

Lightly brown rice and onions in butter.

Add white wine and approximately ¼ of the chicken bullion.

Let rice cook uncovered until excess liquid is gone.

Continue this procedure until remaining bullion is used up.

Stir often during this process. Total cooking time is 20 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 34 80% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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