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Easy Mushroom Risotto

Veg.Magic's picture
  Cooked rice 2 Cup (32 tbs)
  Onion 1 Large
  Green peas 1 Cup (16 tbs)
  Cauliflower 1 Small
  Apple juice 1 Cup (16 tbs)
  Mushrooms 4 Ounce
  Carrots 2
  Grated cheese 3 Ounce
  Oil 3 Tablespoon
  Herbs To Taste
  Seasoning To Taste

Cook finely sliced onions and sliced mushrooms in the oil.
Cook diced carrot, peas and flowerettes of cauliflower in very little water.
Drain and mix with onion and mushrooms and 2 tblspn, of the water the vegetables were cooked in.
Add fresh chopped herbs, salt and pepper and the apple juice.
Add this to the rice, reheat and serve on large flat dish.
Sprinkle with cheese before serving or hand cheese separately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1780 Calories from Fat 636

% Daily Value*

Total Fat 72 g111.1%

Saturated Fat 21.2 g105.9%

Trans Fat 0 g

Cholesterol 74.8 mg24.9%

Sodium 1591.7 mg66.3%

Total Carbohydrates 224 g74.7%

Dietary Fiber 32.7 g130.8%

Sugars 65.9 g

Protein 68 g136.7%

Vitamin A 439.2% Vitamin C 595.9%

Calcium 123.2% Iron 71.3%

*Based on a 2000 Calorie diet

Easy Mushroom Risotto Recipe