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Mushroom Broccoli And Carrot Risotto

Italian.Chef's picture
  Oyster sauce 1 Dash
  Broccoli 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Carrots 1⁄2 Cup (8 tbs)
  Chicken stock 400 Milliliter
  Garlic 1 Teaspoon
  Mushrooms 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Onion 1 Tablespoon
  Parmesan cheese 2 Tablespoon
  Rice 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste
  Sweet peas 90 Gram

Boil the rice until half cooked, rinse it with cold water and set it aside.
In a large non stick pan heat the butter and olive oil and saute the garlic and onion until lightly golden.
Then add the mushrooms, sweet peas and saute until the mushrooms are soft.
Blanch the broccoli and carrots and add to the pan.
Add the rice and the chicken stock and stir until the rice absorbs all the chicken stock.
Season the risotto with salt and pepper, and if the rice is not completely cooked, add some more stock and keep cooking for a little while longer.
If desired, you can add a teaspoon of good quality oyster sauce to the risotto.
Finally put the grated Parmesan cheese into the risotto in the last moment before removing the pan from the heat.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1710 Calories from Fat 376

% Daily Value*

Total Fat 43 g65.8%

Saturated Fat 16.6 g83.1%

Trans Fat 0 g

Cholesterol 64.7 mg21.6%

Sodium 1581.5 mg65.9%

Total Carbohydrates 274 g91.2%

Dietary Fiber 15.5 g62.1%

Sugars 19.4 g

Protein 55 g110%

Vitamin A 254.2% Vitamin C 286.2%

Calcium 56.8% Iron 36.2%

*Based on a 2000 Calorie diet

Mushroom Broccoli And Carrot Risotto Recipe