Mushroom Risotto Recipe

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Mushroom Risotto
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Ingredients:

Directions:

  1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
  2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
  3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1453.73 Kcal (6086 kJ)
Calories from fat 134.83 Kcal
% Daily Value*
Total Fat 14.98g 23%
Cholesterol 36.04mg 12%
Sodium 46890.66mg 1954%
Potassium 341.14mg 7%
Total Carbs 259.85g 87%
Sugars 5.96g 24%
Dietary Fiber 1.84g 7%
Protein 16.29g 33%
Vitamin C 4.9mg 8%
Iron 2.5mg 14%
Calcium 376.4mg 38%
Amount Per 100 g
Calories 277.76 Kcal (1163 kJ)
Calories from fat 25.76 Kcal
% Daily Value*
Total Fat 2.86g 23%
Cholesterol 6.89mg 12%
Sodium 8959.31mg 1954%
Potassium 65.18mg 7%
Total Carbs 49.65g 87%
Sugars 1.14g 24%
Dietary Fiber 0.35g 7%
Protein 3.11g 33%
Vitamin C 0.9mg 8%
Iron 0.5mg 14%
Calcium 71.9mg 38%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30
    Points
  • 33
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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