Ingredients
- Lemongrass Rissotto with Sugarsnap Peas and Shitakes
- 7 c. chicken stock
- 1 T. olive oil
- 1 c. white onion, finely diced
- 1 T. Garden Gourmet Lemongrass Paste, divided
- 1 1/2 c. Arborio rice
- 1 c. Woodbridge Sauvignon Blanc
- 2 T. unsalted butter
- 3.2 oz. Shitake mushrooms
- 8 oz. Mann’s Stringless Sugarsnap Peas
- 1/4 t. white pepper
- Salt to taste
View Full Recipe at Eliots Eats
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 2182g | |
Calories 1339 | |
Calories from Fat 142 | 11% |
Total Fat 16.14g | 20% |
Saturated Fat 6.57g | 26% |
Trans Fat 0.0g | |
Cholesterol 20mg | 7% |
Sodium 2642mg | 110% |
Potassium 2159mg | 62% |
Total Carbs 249.25g | 66% |
Dietary Fiber 16.1g | 54% |
Sugars 6.72g | 4% |
Protein 41.2g | 66% |
Advertisement
Advertisement