Directions:
- Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
- Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
- Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
- Pour in the wine and cook over moderate to low heat until it is absorbed.
- Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
- Keep adding stock in this way, stirring frequently to prevent sticking.
- Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1032.45 Kcal (4323 kJ) | ||
| Calories from fat | 400.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.51g | 68% | |
|---|---|---|---|
| Cholesterol | 64mg | 21% | |
| Sodium | 597.05mg | 25% | |
| Potassium | 907.93mg | 19% | |
| Total Carbs | 112.06g | 37% | |
| Sugars | 11.08g | 44% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 29.6g | 59% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.2mg | 23% | |
| Calcium | 202mg | 20% | |
| Amount Per 100 g | |||
| Calories | 163.1 Kcal (683 kJ) | ||
| Calories from fat | 63.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 68% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 21% | |
| Sodium | 94.32mg | 25% | |
| Potassium | 143.43mg | 19% | |
| Total Carbs | 17.7g | 37% | |
| Sugars | 1.75g | 44% | |
| Dietary Fiber | 0.63g | 16% | |
| Protein | 4.68g | 59% | |
| Vitamin C | 1.9mg | 20% | |
| Iron | 0.7mg | 23% | |
| Calcium | 31.9mg | 20% | |
* 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.
Try this similar recipes
-
Wolfgang Puck Cafes Wild Mushroom Risotto
Peanut oil, Onion, minced fine, Garlic, minced and 11 more.. -
Chorizo & Artichoke Risotto
Chicken stock, Unsalted butter, Shallots, finely chopped and 7 more.. -
Arancini
Olive oil, Onion, finely chopped, Garlic, crushed and 14 more.. -
Portabello Mushroom and Pepper Risotto
Olive oil, Sweet onion (such as vidalia), diced and 8 more.. -
Chicken Dauphinoise
Leeks, Potatoes, Olive oil and 9 more.. -
Hearts of Palm Risotto
Butter, Olive oil, Chopped onion, Arborio rice and 7 more.. -
Mediterranean Chicken Risotto
Olive oil, Chicken breasts, diced, Minced garlic clove and 7 more.. -
Risotto Baked with Sage and Saffron
Olive oil, Shallots, minced, Arborio rice and 7 more..
Also Try
-
-
-
-
Chicken Stir Fry with Snow Peas and Cashew Nuts
Chicken thigh pieces, sliced, Cornflour, Dry sherry and 8 more.. -
Mushroom and Sun-Dried Tomato Risotto
Vegetable broth, Dried shiitake mushroom, Olive oil and 11 more.. -
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
