Recipe Details
Ingredients
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2tablespoonsbutter
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2cloveschopped fresh garlic
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2cupssliced chanterelle mushrooms
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2tablespoonsbutter
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2cupsArborio rice
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5cupsvegetable broth
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2cupsfreshly grated Parmesan cheese
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salt and ground black pepper to taste
Cooking Directions
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Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
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Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
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Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.
Recipe Tip
You can substitute Romano for Parmesan cheese and porcinis for chanterelles.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories308 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 10g |
50% |
| Cholesterol 49mg |
16% |
| Sodium 1219mg |
53% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 12g |
24% |
| Vitamin C 1mg |
1% |
| Calcium 297mg |
23% |
| Iron 2mg |
10% |
| Potassium 210mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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