Easy Mushroom Risotto Recipe
Summary
Ingredients
| Cooked rice | 2 Cup (32 tbs) | |
| Onion | 1 Large | |
| Green peas | 1 Cup (16 tbs) | |
| Cauliflower | 1 Small | |
| Apple juice | 1 Cup (16 tbs) | |
| Mushrooms | 4 Ounce | |
| Carrots | 2 | |
| Grated cheese | 3 Ounce | |
| Oil | 3 Tablespoon | |
| Herbs | To Taste | |
| Seasoning | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1780 Calories from Fat 636
% Daily Value*
Total Fat 72 g111.1%
Saturated Fat 21.2 g105.9%
Trans Fat 0 g
Cholesterol 74.8 mg24.9%
Sodium 1591.4 mg66.3%
Total Carbohydrates 224 g74.7%
Dietary Fiber 32.7 g130.7%
Sugars 65.9 g
Protein 68 g136.7%
Vitamin A 438.9% Vitamin C 595.8%
Calcium 123.2% Iron 71.3%
*Based on a 2000 Calorie diet
Directions
Cook diced carrot, peas and flowerettes of cauliflower in very little water.
Drain and mix with onion and mushrooms and 2 tblspn, of the water the vegetables were cooked in.
Add fresh chopped herbs, salt and pepper and the apple juice.
Add this to the rice, reheat and serve on large flat dish.
Sprinkle with cheese before serving or hand cheese separately.
Chef
