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Ingredientes
- 25 gm Butter, (1oz)
- 1 Tbsp. Extra virgin olive oil
- 1 x Red onion, finely minced
- 1 x Clove garlic, finely minced
- 1 x 250 gram pac Gallo carnaroli short grain rice
- 1 x 40 grams pac porcini mushrooms, rehydrated as per pack instructions
- 150 ml Sherry/marsala, ( 1/4 pint)
- 1 x Vegetable stock cube, made up with 600ml (1 pint) of water
- 2 Tbsp. Fresh parsley, finely minced
- 2 Tbsp. Fresh basil, finely minced
- 25 gm Fresh parmesan shavings, (1oz)
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.
- Pour in the mushrooms and cook for a further minute.
- Add in the sherry/marsala and cook for 5 min.
- Add in the vegetable stock and cook for 30 min without the lid on or possibly till most of the liquid is absorbed.
- Gently stir in half of the fresh parsley and all of the fresh basil.
- Sprinkle over the remaining parsley and top with the parmesan shavings.
- NOTES : The porcini mushrooms add in an exotic flavour to this risotto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 75 | 50% |
| Total Fat 8.49g | 11% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 278mg | 12% |
| Potassium 88mg | 3% |
| Total Carbs 8.58g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.0g | 3% |
| Protein 0.5g | 1% |
