Mushroom Risotto From Otto Woolloomooloo Recipe
Recipe By Honest Cooking
4.3
10 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mushroom Risotto From Otto Woolloomooloo Recipe
- 150 gram Acquerello risotto rice
- 15 gram Eschallots peeled and finely diced brunoise
- 15 gram Leek trimmed and finely diced brunoise
- 1/2 stick Small celerytrimmed and finely diced brunoise
- 1/2-1 sprig Fresh thyme leaves picked
- 35 gram Approx. 1.2l chicken porcini stock chicken stock infused withof dried porcini, bring to boil, simmer for 15minutes & reserve the porcini & chop finely chop
- 50 milliliter White wine
- 1/2 Small garlic clove finely chopped or grated
- 45 gram Reggiano 70g grated, 20g shaved
- 30 gram Salted butter
- 30 milliliter Olive oil
- 125 gram Swiss brown mushrooms
- 125 gram Shitake mushrooms
Nutrition
value
value
1577
calories per serving
45 g Fat66 g Protein207 g Carbs104 g FiberOther
Current Totals
- Fat45g
- Protein66g
- Carbs207g
- Fiber104g
MacroNutrients
- Carbs207g
- Protein66g
- Fiber104g
Fats
- Fat45g
Vitamins & Minerals
- Calcium53mg
- Iron31mg
- Vitamin A2mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B62mg
- Vitamin B936mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E5mg
- Copper9mcg
- Magnesium462mg
- Manganese4mg
- Phosphorus2075mg
- Selenium9mcg
- Zinc25mg
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
Recipe By Honest Cooking