Directions:
- Place the dried mushrooms in a measuring jug and add 750ml boiling water.
- In a heavy saucepan and gently stir fry the onion and garlic until softened.
- Add the chestnut mushrooms and stir for a further 2 mins before adding the wine.
- When the wine has all but gone, evaporated and been absorbed, add the rice. Drain the dried mushrooms, reserving the stock, chop into small pieces.
- Add to the risotto with 150ml of the stock.
- Cook the risotto on a low heat stirring frequently until the stock has been absorbed and then add another 150ml and so on until the stock is finished.
- Season and stir in the parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 726.91 Kcal (3043 kJ) | ||
| Calories from fat | 14.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Sodium | 172.91mg | 7% | |
| Potassium | 1194.18mg | 25% | |
| Total Carbs | 127.58g | 43% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 20.44g | 41% | |
| Vitamin C | 20.1mg | 34% | |
| Iron | 3.2mg | 18% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 112.55 Kcal (471 kJ) | ||
| Calories from fat | 2.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 3% | |
|---|---|---|---|
| Sodium | 26.77mg | 7% | |
| Potassium | 184.9mg | 25% | |
| Total Carbs | 19.75g | 43% | |
| Sugars | 1.7g | 44% | |
| Dietary Fiber | 1.08g | 28% | |
| Protein | 3.16g | 41% | |
| Vitamin C | 3.1mg | 34% | |
| Iron | 0.5mg | 18% | |
| Calcium | 9.7mg | 6% | |
* 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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