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Add a photoRaciónes: 6
Ingredientes
- 25 gm Butter, (1oz)
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, finely minced
- 1 x Clove garlic, finely minced
- 1 x 250 gram sho grain risotto rice, (8oz)
- 1 x 500 gram pac frzn sliced mushrooms, (1lb)
- 150 ml Sherry/marsala, ( 1/4 pint)
- 1 x Vegetable stock cube, made up to 300ml ( 1/2 pint) with water
- 1 x 410 g can evaporated lowfat milk
- 2 Tbsp. Parmesan cheese, grated
- 2 Tbsp. Parsley, finely minced
Direcciones
- Heat the butter with the oil, add in the onion and garlic, cook till softened.
- Add in the rice and cook for 1 minute.
- Add in the mushroom slices and cook for a further 3 min.
- Pour over the sherry/marsala and cook, till some of the liquid is reduced.
- Add in vegetable stock and cook for 20 min without the lid on.
- Add in the evaporated lowfat milk and cook gently for a further 10 min till most of the liquid is absorbed.
- Sprinkle over the Parmesan cheese and parsley before serving.
- NOTES : An easy to make risotto ideal for a special occasion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 102 | 47% |
| Total Fat 11.58g | 14% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 286mg | 12% |
| Potassium 523mg | 15% |
| Total Carbs 15.26g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 11.2g | 7% |
| Protein 8.12g | 13% |
