Mushroom Broccoli And Carrot Risotto Recipe


MethodMain Ingredient


 Oyster sauce1 Dash
 Broccoli1 Cup (16 tbs)
 Butter1 Tablespoon
 Carrots1⁄2 Cup (8 tbs)
 Chicken stock400 Milliliter
 Garlic1 Teaspoon
 Mushrooms1 Cup (16 tbs)
 Olive oil1 Tablespoon
 Onion1 Tablespoon
 Parmesan cheese2 Tablespoon
 Rice1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Pepper To Taste
 Sweet peas90 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 1710 Calories from Fat 376

% Daily Value*

Total Fat 43 g65.8%

Saturated Fat 16.6 g83.1%

Trans Fat 0 g

Cholesterol 64.7 mg

Sodium 1581.5 mg65.9%

Total Carbohydrates 274 g91.2%

Dietary Fiber 15.5 g62.1%

Sugars 19.4 g

Protein 55 g110%

Vitamin A 254.2% Vitamin C 286.2%

Calcium 56.8% Iron 36.2%

*Based on a 2000 Calorie diet


Boil the rice until half cooked, rinse it with cold water and set it aside.
In a large non stick pan heat the butter and olive oil and saute the garlic and onion until lightly golden.
Then add the mushrooms, sweet peas and saute until the mushrooms are soft.
Blanch the broccoli and carrots and add to the pan.
Add the rice and the chicken stock and stir until the rice absorbs all the chicken stock.
Season the risotto with salt and pepper, and if the rice is not completely cooked, add some more stock and keep cooking for a little while longer.
If desired, you can add a teaspoon of good quality oyster sauce to the risotto.
Finally put the grated Parmesan cheese into the risotto in the last moment before removing the pan from the heat.