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Ingredients
US|METRIC
5 SERVINGS
- 7 cups water
- 1 cup shallots (chopped, leeks, or yellow onion)
- 1/2 lb. crimini mushrooms (or white, about 5 medium, sliced)
- 1/4 lb. portabella mushroom (1 medium, sliced)
- 1/4 lb. shitake mushrooms (about 6 medium, sliced)
- 1 Tbsp. chopped garlic (finely)
- 1 tsp. granulated onion
- 1/4 cup balsamic vinegar
- 1 1/2 cups arborio rice (dry/uncooked)
- 2 Tbsp. fresh tarragon (finely chopped)
- 1 tsp. lemon zest (optional)
- 1/4 cup cashews (or other nut ground, to garnish, optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium35mg1% |
Potassium650mg19% |
Protein10g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A10% |
Vitamin C8% |
Calcium6% |
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)
Taylor 3 years ago
Yes and no - while in the end it made a nice enough risotto, I really do think some essential changes must be made. The mushroom to rice ratio is perfect - the lack of flavoured stock and just using plain water?? Are you mad!?! I added two cubes of mushroom stock and it still needed more! The Lemon zest added a totally different finish to it, but... arguably now it tastes a little citrusy which isn't really what i want from an earthy risotto - so use less, or none! And that much fresh tarragon, in my opinion, is way too much: it's very pungent! Now left with liquorice, lemon mushrooms...