Photo: Andrew Ridley
Mushroom risotto
12 ingredients
Serves 4
openrecipes
A warming, autumnal risotto with sage and caramelised onions.
Estimated Nutrition (whole recipe, rough)
683
Calories
18g
Protein
33g
Fat
74g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g mushrooms
- 4 onions, chopped
- Approx. 25g butter
- 1 clove of garlic, crushed
- 2 splashes of oil
- 1 ½ tsp sugar
- Pinch of salt
- Litre of vegetable stock
- Large pinch of sage
- 310g risotto rice
- 20g parmesan
- 1 small glass of white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes