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Description
Inspired by Northern Italian cuisine, this creamy Dried Mushrooms and Fennel Risotto is full of a blend of delicious and savory flavors. Anchovies, dried mushrooms, and garlic flavor this creamy rice dish made with white wine. Butter and parmesan add a cheesy creaminess to the end result. Sprinkle with fresh fennel before serving. In order to make this recipe vegetarian friendly, simply omit the anchovies. Use gluten free risotto rice in order to make this dish gluten free.
Ingredients
US|METRIC
2 SERVINGS
- 170 grams risotto (Oriente Special Rice, or similar)
- 1 liter water
- 1 vegetable bouillon
- 1 anchovy fillet
- 2 garlic cloves
- 1 cup dried mushrooms (chopped)
- 3 Tbsp. white wine
- salt (to taste)
- 7 peppers (to taste)
- margarine (to taste)
- Parmesan cheese (to taste)
- fennel (to taste)
- olive oil
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Directions
- Soak the mushrooms in cold water for 40 minutes.
- They will absorb water and will double the size, after 40 minutes drain all the water, and set aside.
- In a pan, heat water with the vegetable bouillon.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat1g |
| Cholesterol5mg2% |
| Sodium610mg25% |
| Potassium290mg8% |
| Protein10g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber4g16% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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