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Mushroom and Fennel Risotto with Parmesan
WILLIAMS-SONOMA14Ingredients
65Minutes
480Calories
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Ingredients
US|METRIC
5 SERVINGS
- 6 cups chicken broth (48 fl. oz./1.5 l)
- 4 Tbsp. extra-virgin olive oil (2 fl. oz./60 ml)
- 1 fennel bulb (trimmed, cored and finely diced)
- 1/2 lb. wild mushrooms (assorted, trimmed and halved or quartered, depending on size)
- kosher salt
- freshly ground pepper
- 1 shallot (finely diced)
- 2 garlic cloves (minced)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (4 fl. oz./125 ml)
- 1/2 cup crème fraîche
- 1/4 cup grated Parmesan cheese
- shaved Parmesan
- 2 Tbsp. fresh flat leaf parsley (chopped)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium370mg15% |
| Potassium790mg23% |
| Protein15g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C20% |
| 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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