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Ingredientes
- 3 c. Canned vegetable broth
- 1 c. Dry white wine
- 2 Tbsp. Butter, (1/4 stick)
- 8 ounce Sliced fresh mixed wild mushrooms, (such as stemmed shiitake, crimini and oyster), up to 10
- 2 Tbsp. Minced fresh thyme or possibly 2 tsp. dry
- 1 c. Arborio or possibly medium-grain white rice
- 1/4 c. Grated Parmesan cheese
Direcciones
- Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep hot.
- Heat butter in heavy medium saucepan over medium-high heat. Add in mushrooms and 1 Tbsp. thyme. Saute/fry till mushrooms soften, about 3 min. Fold in rice. Add in all but 1/4 c. of broth mix. Reduce heat to medium.
- Simmer uncovered till rice is almost tender, stirring occasionally, about 18 min. Add in remaining broth; simmer till rice is tender and risotto is creamy, stirring occasionally, about 5 min. Fold in cheese and 1 Tbsp. thyme. Season with salt and pepper.
- Makes 2 servings (can be doubled).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1224g | |
| Calories 655 | |
| Calories from Fat 273 | 42% |
| Total Fat 31.04g | 39% |
| Saturated Fat 19.0g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 3389mg | 141% |
| Potassium 1031mg | 29% |
| Total Carbs 34.69g | 9% |
| Dietary Fiber 8.6g | 29% |
| Sugars 8.78g | 6% |
| Protein 18.03g | 29% |
