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Receta Wild Mushroom Risotto copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 1 cup rice for risotto
- 1 cup dry Prosecco
- 4 cups chicken or vegetable broth
- 1 slice onion-chopped
- 2 tblsps extra virgin oilve oil
- 2 tsps butter
- 4 tsps grated parmigiana-reggiano cheese
- 2 ounces dried wild mushrooms
Direcciones
- Place mushrooms in small dish, pour in ½ cup warm water, soak for 15 minutes. Heat broth till hot. In saute pan, place in olive oil and chopped onion, place in rice and toast for 30 seconds, then pour in Prosecco. When liquid is absorbed, pour in ¾ cup broth, stir, and when liquid is absorbed repeat ,place in mushrooms with their water and stir, then repeat with broth and stirring till al dente. Remove from heat. Top with butter and grated parmigiano cheese, stir and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 2 servings | |
| Calories 1077 | |
| Calories from Fat 477 | 44% |
| Total Fat 53.0g | 66% |
| Saturated Fat 16.47g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 259mg | 11% |
| Potassium 808mg | 23% |
| Total Carbs 76.13g | 20% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.2g | 0% |
| Protein 67.46g | 108% |
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