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    You are in: Home / Italian / Mushroom Risotto Recipe
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    Mushroom Risotto

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 23, 2005

      It's been a long time since I made risotto and, when I saw this recipe was prompted to try it. It is indeed an excellent risotto and went over well with my family, even my grandson who is reluctant to try new things. Made a couple substitutes...dried shitaki mushooms, medium grain Calrose rice (couldn't find Arborio in the grocery store) and a mixture of parmesan/ romano/ asiago cheese. Was a bit concerned about the medium vrs short grain rice, but it turned out just fine. Thank you Country Lady. I'll make this again!

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    • on April 29, 2006

      clear concise directions. Really wonderful taste and texture. Loved it as is and cannot wait to play with the endless options! Thank you.

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    • on May 25, 2005

      This makes very generous servings. I divided the recipe and had 3 nice servings. The porcini mushrooms add a delightful woodsy flavor to the dish. The instructions were perfect. Served this with Broccoli With Lemon Garlic Almond Butter Broccoli With Lemon Garlic Almond Butter by Chef Marie and Seared Salmon with Balsamic Glaze Seared Salmon With Balsamic Glaze by Chef Sharon123. Something I am sure to make again:)

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    Nutritional Facts for Mushroom Risotto

    Serving Size: 1 (583 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.5
     
    Calories from Fat 295
    42%
    Total Fat 32.8 g
    50%
    Saturated Fat 12.4 g
    62%
    Cholesterol 50.5 mg
    16%
    Sodium 710.2 mg
    29%
    Total Carbohydrate 75.4 g
    25%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.9 g
    27%
    Protein 19.4 g
    38%

    The following items or measurements are not included:

    dried porcini mushrooms

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