Wild Mushroom Risotto
1. In medium saucepan, sauté onion in butter until nearly soft.
2. Add sliced wild mushrooms, garlic cubes, salt and pepper. Sauté for another five minutes.
3. Add Arborio rice and white wine to mushroom/rice mixture and mix well, allowing wine to absorb.
4. Add stock, cover and reduce to a simmer and cook until all liquid is absorbed. Towards end of cooking time, stir in parsley cubes and mix well.
5. Remove from heat and add ½ cup fresh parmesan. Use remaining ¼ cup as a garnish.
- 13.2 g Total Fat
- 7.4 g Saturated Fat
- 95 mg Cholesterol
- 259 mg Sodium
- 26.3 g Carbohydrates
- 1.5 g Dietary Fiber
- 1.4 g Total Sugars
- 33.1 g Protein
Directions
1. In medium saucepan, sauté onion in butter until nearly soft.
2. Add sliced wild mushrooms, garlic cubes, salt and pepper. Sauté for another five minutes.
3. Add Arborio rice and white wine to mushroom/rice mixture and mix well, allowing wine to absorb.
4. Add stock, cover and reduce to a simmer and cook until all liquid is absorbed. Towards end of cooking time, stir in parsley cubes and mix well.
5. Remove from heat and add ½ cup fresh parmesan. Use remaining ¼ cup as a garnish.
