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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop. | 2. Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring. | 3. Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated. | 4. Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes. | 5. While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy. | 6. Stir in half the chopped parsley. Serve the rest sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	10	g	dried	3.4	0.679	0.22399999999999998	0.049
onion	1			64.0	14.944	1.76	0.16
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
butter	25			2137.5	98.2125	66.7875	180.0
garlic clove	1			-	-	-	-
rice	350			237632.5	49371.875	4882.15	2072.0
white wine	125			-	-	-	-
vegetable stock	1 1/3	1/3		14.7333	2.7404	0.7072	0.2063
mushroom	250			3.4	0.679	0.22399999999999998	0.049
pea	200			8232.0	1479.8	548.8	39.2
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06

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