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14Ingredients
35Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 cups chicken broth
- 1 Tbsp. extra virgin olive oil
- 1 onion (finely chopped)
- 2 Tbsp. butter (divided)
- 2 cloves garlic (minced)
- 16 oz. button mushrooms (sliced)
- 1 Tbsp. fresh thyme (stems removed and minced)
- salt
- pepper
- 2 cups arborio rice
- 1/2 cup white wine
- 1 cup fresh Parmesan cheese (grated)
- 3/4 cup frozen peas (thawed)
- 2 Tbsp. fresh parsley (chopped)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium800mg33% |
Potassium1030mg29% |
Protein32g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate97g32% |
Dietary Fiber7g28% |
Sugars5g |
Vitamin A20% |
Vitamin C20% |
Calcium35% |
Iron40% |
* 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(4)
Ja a year ago
I did three different mushrooms, left out the white wine and used the same broth in its place and it turned out to be a crowd pleaser. Worth the extra time in making a risotto!
Aileen T. 4 years ago
Yummo. Didn’t have white wine so just used broth. Also didn’t have parsley so gave that a miss. And added truffle cheese which was delish!
Kirsten Eddey 4 years ago
Took a lot longer than 35 minutes but it turned out very nicely. Very tasty & easy to make. Just takes some patience and time.
ProFoodLover 4 years ago
I was not a fan of all the parmesan cheese but it was still very good. Next time I make it I will cut the amount of cheese in half.