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Risotto With Mushrooms Recipe
|Dried european mushrooms||2 Ounce|
|Butter/Olive oil||2 Tablespoon|
|Diced yellow onion||1⁄4 Cup (4 tbs)|
|Short grain rice||1 1⁄2 Cup (24 tbs)|
|Chicken soup stock||3 Cup (48 tbs), boiling (Or Use Bouillon)|
|Italian sauce/Favorite spaghetti sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Freshly grated parmesan cheese/Romano cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1715 Calories from Fat 391
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 23.6 g118%
Trans Fat 0 g
Cholesterol 113.6 mg
Sodium 2577.8 mg107.4%
Total Carbohydrates 273 g90.9%
Dietary Fiber 17 g67.9%
Sugars 18.2 g
Protein 53 g105.5%
Vitamin A 109% Vitamin C 102.7%
Calcium 45.4% Iron 88.4%
*Based on a 2000 Calorie diet
Drain, saving the water for a later use in soup.
Chop the mushrooms and set aside.
Heat a 2-quart heavy saucepan with a cover and add the butter and onion.
Saute until clear and then add the rice.
Saute until the rice begins to turn very light brown, and pour in 1 1/2 cups of the boiling broth, along with the mushrooms.
Cover and let simmer for 10 minutes.
Add the remaining boiling broth, the Italian Gravy, sherry, salt, and pepper.
Cover and simmer until the broth is absorbed, about 10 more minutes.
Stir in the grated cheese and parsley, and serve.