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Mushroom Risotto
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35 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
1
whole
sliced.
 
1
clove
minced.
 
1
pint
 
1 1/2
cups
 
3
cups
 
1
tsp
 
1/2
tsp
 
1
pinch
ground.
 
1
tbsp
chopped. can use thyme leaves if desired.
 
1
tbsp
 
 
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PREPARATION
1.
In a large skillet over high heat, heat the olive oil. Add the shallot and garlic. Saute for 3 minutes.
2.
Add the mushrooms and the rice. Saute for 3 minutes more.
3.
Reduce the heat to medium-high. Add the vegetable broth one cup at a time, stirring constantly until the rice has absorbed the liquid before adding another cup of broth.
4.
Once all of the broth is absorbed, add the salt, pepper, and nutmeg. Taste the risotto to determine if the rice is cooked through. It should be tender but not mushy.
5.
Transfer to a serving dish. Garnish with parsley and drizzle with balsamic vinegar.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1272
Protein 7.50 g
Carbohydrates 66.2 g
Iron 0 mg
Fiber 2.24 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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