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Risotto Con Funghi's picture
  Butter 4 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Mushrooms 8 , sliced
  Oil 2 Tablespoon
  Rice 1 Cup (16 tbs)
  Chicken stock 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Parsley 1 Teaspoon, chopped
  Parmesan cheese 2 Ounce, grated

Heat 2 tablespoons of butter in a frying pan and cook the onion, garlic and mushrooms for 5 minutes.
Heat 2 tablespoons of butter and the oil in a pot and add the rice.
Cook and stir until the rice is golden—about 3 minutes.
Heat the stock to boiling and add one cup to the rice.
Keep stirring until all the liquid has been absorbed, then add onion, mushrooms and seasonings.
Keep stirring and adding stock until rice is fully cooked—about 15-20 minutes.
Remove from heat and stir in the parsley, cheese, and remaining butter.
Let stand for a few minutes, then serve.

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1862 Calories from Fat 890

% Daily Value*

Total Fat 101 g155.4%

Saturated Fat 46 g230.1%

Trans Fat 0 g

Cholesterol 182 mg60.7%

Sodium 2601.7 mg108.4%

Total Carbohydrates 186 g62.1%

Dietary Fiber 6.5 g25.9%

Sugars 16.6 g

Protein 53 g105%

Vitamin A 43.3% Vitamin C 37.2%

Calcium 80.4% Iron 24.3%

*Based on a 2000 Calorie diet

Risotto Con Funghi Recipe