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Risotto With Mushrooms

  Dried european mushrooms 2 Ounce
  Butter/Olive oil 2 Tablespoon
  Diced yellow onion 1⁄4 Cup (4 tbs)
  Short grain rice 1 1⁄2 Cup (24 tbs)
  Chicken soup stock 3 Cup (48 tbs), boiling (Or Use Bouillon)
  Italian sauce/Favorite spaghetti sauce 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon

Soak the mushrooms in 2 cups water for 1/2 hour.
Drain, saving the water for a later use in soup.
Chop the mushrooms and set aside.
Heat a 2-quart heavy saucepan with a cover and add the butter and onion.
Saute until clear and then add the rice.
Saute until the rice begins to turn very light brown, and pour in 1 1/2 cups of the boiling broth, along with the mushrooms.
Cover and let simmer for 10 minutes.
Add the remaining boiling broth, the Italian Gravy, sherry, salt, and pepper.
Cover and simmer until the broth is absorbed, about 10 more minutes.
Stir in the grated cheese and parsley, and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1715 Calories from Fat 391

% Daily Value*

Total Fat 44 g68.2%

Saturated Fat 23.6 g118%

Trans Fat 0 g

Cholesterol 113.6 mg37.9%

Sodium 2577.8 mg107.4%

Total Carbohydrates 273 g90.9%

Dietary Fiber 17 g67.9%

Sugars 18.2 g

Protein 53 g105.5%

Vitamin A 109% Vitamin C 102.7%

Calcium 45.4% Iron 88.4%

*Based on a 2000 Calorie diet

Risotto With Mushrooms Recipe