Mushroom Rissoto Recipe
Servings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 1 c. arborio or possibly calrose rice
- 100 gm shiitake mushrooms, minced
- 2Â 1/2 c. vegetable or possibly chicken stock
- 1/2 c. grated parmesan cheese
Directions
- 1 . Heat oil in a saucepan. Saute/fry onion till tender.
- 2. Add in rice to pan. Cook, stirring, till thoroughly coated with oil.
- 3. Add in mushrooms and 1/4 of the stock and 1/4 of the cheese. Cover with a tight fitting lid and cook till all stock is absorbed.
- 4. Add in another 1/4 of the stock and cheese and continue till all stock and cheese has been added (about 25 to 30 min).
- 5. Remove from heat. Allow to stand for about 2 to 3 min before serving.
- NOTES :Preparation Time: 35 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 92 | 68% |
| Total Fat 10.44g | 13% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 194mg | 8% |
| Potassium 133mg | 4% |
| Total Carbs 4.74g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.24g | 1% |
| Protein 5.94g | 10% |
