Golden Risotto Recipe

Golden Risotto picture


MethodMain Ingredient


 Canned sliced mushrooms4 Ounce (1 Can, 3 Or 4 Ounce)
 Chicken bouillon cubes2
 Water1 Cup (16 tbs)
 Saffron1⁄8 Teaspoon
 Packaged precooked rice1 1⁄3 Cup (21.33 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Cubed cooked ham1 Cup (16 tbs)
 Frozen shelled deveined shrimp7 Ounce (1 Package)
 Shredded parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1387 Calories from Fat 606

% Daily Value*

Total Fat 68 g105.3%

Saturated Fat 38.3 g191.5%

Trans Fat 0 g

Cholesterol 655.9 mg218.6%

Sodium 3749.8 mg156.2%

Total Carbohydrates 87 g29%

Dietary Fiber 3.4 g13.5%

Sugars 8.6 g

Protein 105 g210.2%

Vitamin A 31% Vitamin C 10.7%

Calcium 52.5% Iron 28.9%

*Based on a 2000 Calorie diet


About 30 minutes before supper:
1. Drain mushrooms, reserving liquid. In saucepan mix 1/3 cup mushroom liquid, bouillon cubes, water, and saffron. Bring to boil; add rice, mixing just to moisten; cover; remove from heat; let stand 5 minutes.
2. Meanwhile, in butter, in skillet, saute onion and and ham until onion is golden. Add mushrooms and shrimp; cook 3 or 4 minutes, or until shrimp turn pink.
3. Now add rice and cheese; toss to mix well. Serve at once, from skillet, or on heated platter.