Directions:
- In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
- Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
- Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
- When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.24 Kcal (2237 kJ) | ||
| Calories from fat | 194.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.61g | 33% | |
|---|---|---|---|
| Cholesterol | 12.85mg | 4% | |
| Sodium | 170.9mg | 7% | |
| Potassium | 702.14mg | 15% | |
| Total Carbs | 63.59g | 21% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 84.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 103.19 Kcal (432 kJ) | ||
| Calories from fat | 37.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 33% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 4% | |
| Sodium | 33.01mg | 7% | |
| Potassium | 135.62mg | 15% | |
| Total Carbs | 12.28g | 21% | |
| Sugars | 1.3g | 27% | |
| Dietary Fiber | 0.58g | 12% | |
| Protein | 2.81g | 29% | |
| Vitamin C | 2.2mg | 19% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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