Deliciously creamy, this mushroom risotto recipe features leek instead of onion for even more flavor along with parmesan cheese and a secret ingredient
1 Large leek, chopped, thoroughly rinsed and drained
12 ounce Fresh mushrooms of choice, cleaned and chopped
2 tablespoon Chopped dried porcini mushrooms
1.5 cup Arborio or carnaroli rice
0.5 cup Dry white wine
1 teaspoon Sea salt
5 tablespoon Unsalted butter
0.33000000000000007 cup Freshly grated parmesan cheese, plus more for serving
Fresh Chopped Parsley For Garnish
Nutrition value
658
calories per serving
14 g Fat57 g Protein66 g Carbs4 g FiberOther
Current Totals
14 g Fat
57 g Protein
66 g Carbs
4 g Fiber
MacroNutrients
Carbs
66 g
Protein
57 g
Fiber
4 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
146 mg
Iron
4 mg
Vitamin A
27 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
0 mg
Vitamin B9
18 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
100 mg
Manganese
1 mg
Phosphorus
486 mg
Selenium
46 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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