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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the dried mushrooms in a heatproof bowl and cover with the boiling water. Set aside for 20 minutes. | 2. Heat the butter in a large pan and add the salad onions, garlic and mushrooms with some salt and pepper and cook gently for 5 minutes until softened. Remove the mixture with a slotted spoon and set aside. | 3. Add the rice to the buttery pan and cook for 1 minutes. Drain the dried mushrooms, discarding the soaking liquid, chop roughly and add to the pan. Gradually stir in the stock, cooking for 15 miutes until the grains are almost tender and all the liquid has been absorbed. | 4. Stir in the reserved mushroom mixture, the cream and the parmesan cheese and cook for a further 5 minutes, until the grains are completely tender, cover and leave to rest for 3-4 minutes. Stir in the parsley, check the seasoning and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	10	g	dried	8.9	0.0	1.98	0.05
water	300	ml	boiling	0.0	0.0	0.0	0.0
butter	25			2137.5	98.2125	66.7875	180.0
green onion	1	bunch	sliced	-	-	-	-
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
mushroom	300			-	-	-	-
risotto rice	300			8.9	0.0	1.98	0.05
vegetable stock	600	ml		28.0234	5.2124	1.3451	0.3923
double cream	150	ml		8.9	0.0	1.98	0.05
parmesan cheese	50		grated	14800.0	1600.0	1600.0	200.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt black pepper			ground	8.9	0.0	1.98	0.05

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