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Ingredients
- Â Â Chicken stock
- 8 ounce Unsalted butter
- 2 lrg Onions
- 1 x Bulb garlic
- 6 med Leeks
- 1 lb Button mushrooms
- 1 pkt Arborio rice
- 4 ounce Parmesan
Directions
- Heat 1 pint stock in a pan. Heat butter in a separate large pan and fry the onions and garlic. Add in half the mushrooms.
- Add in the rice and stir till coated. Add in the stock slowly, stirring occasionally, till it is absorbed by the rice and becomes creamy.
- Saute/fry the rest of the mushrooms.
- Serve the risotto in a serving dish, sprinkle the mushrooms on top. Just before serving, stir in the grated parmesan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 626g | |
| Calories 2188 | |
| Calories from Fat 1877 | 86% |
| Total Fat 213.57g | 267% |
| Saturated Fat 135.23g | 541% |
| Trans Fat 0.0g | |
| Cholesterol 565mg | 188% |
| Sodium 1856mg | 77% |
| Potassium 581mg | 17% |
| Total Carbs 31.25g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 13.11g | 9% |
| Protein 45.68g | 73% |
