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Masha Khoruzhik: "Perfect recipe! Took my mom to cook this manually…" Read More
14Ingredients
30Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 4 Tbsp. salted butter (divided in half)
- 2 shallots (large, diced)
- 24 oz. baby bella mushrooms (or three 8 oz packages of, sliced)
- 1 Tbsp. crushed garlic
- 2 cups arborio rice (make sure you use Arborio rice for a risotto)
- 4 1/2 cups mushroom broth (or chicken, garlic or vegetable broth – I used 4.5 tsp of Mushroom Better Than Bouillon + 4.5 cups of water)
- 1/2 cup dry white wine (white cooking wine is fine too – but if you don’t use wine, add another 1/2 cup of broth)
- 1 tsp. seasoned salt
- 1/2 tsp. black pepper
- 1/4 tsp. Italian seasoning
- 1/4 tsp. dried parsley
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. black truffle oil (or white)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat10g50% |
Trans Fat0g |
Cholesterol40mg13% |
Sodium1350mg56% |
Potassium1080mg31% |
Protein19g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate101g34% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A35% |
Vitamin C10% |
Calcium20% |
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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Reviews(1)
Masha Khoruzhik 4 years ago
Perfect recipe! Took my mom to cook this manually 45 minutes and still was undercooked. Took me 20 min with perfect consistency and taste!