Directions:
- In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
- Turn up to med-high heat. Add the chicken broth , stirring constantly and make sure the liquid has been absorbed. The risotto is done when the rice grains are creamy.
- Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, beef bouillion and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and sprinkle with freshly grated parmesan. Serve immediately. Serves 4 to 6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.83 Kcal (1105 kJ) | ||
| Calories from fat | 88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 15% | |
|---|---|---|---|
| Cholesterol | 15.79mg | 5% | |
| Sodium | 105.48mg | 4% | |
| Potassium | 322.23mg | 7% | |
| Total Carbs | 35.27g | 12% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 6.55g | 13% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 54.1mg | 300% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.24 Kcal (390 kJ) | ||
| Calories from fat | 31.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 15% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 5% | |
| Sodium | 37.28mg | 4% | |
| Potassium | 113.87mg | 7% | |
| Total Carbs | 12.46g | 12% | |
| Sugars | 0.57g | 6% | |
| Dietary Fiber | 1.17g | 13% | |
| Protein | 2.31g | 13% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 19.1mg | 300% | |
| Calcium | 21.9mg | 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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