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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the mushrooms in a bowl, pour 1 3/4 cups boiling water over and leave to soak for 10 minutes | 2. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another minute | 3. Heat oven to 375°F Drain the mushrooms, reserving the liquid, and chop. Add mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil. | 4. Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. | 5. Stir in the grated parmesan, check the seasoning and sprinkle with extra thyme leaves and parmesan shavings to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1	ounce	dried	25.2167	0.0	5.61	0.1417
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		crushed	25.2167	0.0	5.61	0.1417
thyme leaf	2	teaspoons		25.2167	0.0	5.61	0.1417
risotto rice	12	ounces		25.2167	0.0	5.61	0.1417
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
white wine	7	tablespoons		-	-	-	-
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
salt pepper				25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.