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Mushroom Broccoli And Carrot Risotto Recipe
|Oyster sauce||1 Dash|
|Broccoli||1 Cup (16 tbs)|
|Carrots||1⁄2 Cup (8 tbs)|
|Chicken stock||400 Milliliter|
|Mushrooms||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Parmesan cheese||2 Tablespoon|
|Rice||1 1⁄2 Cup (24 tbs)|
|Sweet peas||90 Gram|
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
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.