Mushroom
Riosotto
Submitted by:
Sarah |
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Prep Time:
10 Minutes
Cook Time: 30 Minutes
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"Delicious
mushroom risotto made with vegetable broth, cream, and a variety
of fresh vegetables. Serve as a side dish or filling main
course."
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| Ingredients |
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| 3 tablespoons olive
oil |
| 3 small onions,
finely chopped |
| 1 clove garlic,
peeled |
| 1 teaspoon finely
minced fresh parsley |
| 1 teaspoon minced
celery |
| salt and pepper to
taste |
| 1
1/2 cups chopped mushrooms |
| 1 cup whole milk |
| 1 cup rice |
| 4 tablespoons half-and-half
cream |
| 5 cups vegetable
stock |
| 1 teaspoon butter |
| 1 cup grated
Parmesan cheese |
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| Directions |
| 1 |
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In a large saucepan, heat the oil. Fry the
onion and the garlic over a high heat. Add the parsley, celery,
salt and pepper. Remove the garlic when it browns.
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| 2 |
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5 minutes after you've removed the garlic,
add the mushrooms and cook over low heat. Keep stirring and add
the milk to keep the mushrooms tender, then stir in the rice and
cream. Stir the vegetable stock into the rice one cup at a time.
Stir in one cup and continue stirring until it is absorbed, then
add another cup.
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| 3 |
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Once the rice is tender (about 15 to 20
minutes), add the butter and Parmesan cheese. Serve hot.
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| Makes
6 servings
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Nutrition at a glance
Servings Per Recipe: 6 |
amount
per serving |
| Calories |
322 |
| Protein |
12g |
| Total
Fat |
15g |
| Sodium |
572mg |
| Cholesterol |
22mg |
| Carbohydrates |
34g |
| Fiber |
- |
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