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Ingredients
- 1 sm Red onion, minced finely
- 1 x Clove garlic, minced finely
- 8 ounce Chanterelles (girolles)
- 1 Tbsp. Fresh basil leaves, minced
- 3 ounce Butter
- 2 ounce Fresh parmesan cheese, grated (optional)
- 6 ounce Italian Risotto rice
- 5 ounce White wine
- 15 ounce Vegetable bouillon
Directions
- In a large frying pan, gently fry the onion and garlic in half the butter, till soft and golden brown. Add in the basil and chanterelles and cook for a few min. Add in the rice, fry for a minute of so, stirring continously.
- Pour in the wine and half the stock, bring to the boil, then cover the pan and simmer. Check every now and then to see if the rice is drying, and add in more bouillon if it is.
- When the rice is just cooked, stir in the rest of the butter and the cheese. Cook for a few more min, stirring.
- Serve with a green salad and some ciabatta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 2 servings | |
| Calories 523 | |
| Calories from Fat 379 | 72% |
| Total Fat 43.13g | 54% |
| Saturated Fat 26.99g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1380mg | 57% |
| Potassium 312mg | 9% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.98g | 3% |
| Protein 14.35g | 23% |
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