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Chanterelle and Sage Risotto Recipe

Chanterelle and Sage Risotto Recipe

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Ingredients:

Serving

6 cups vegetable broth
2 tbsp olive oil, divided
8 oz chanterelle mushrooms, chopped
1 shallot, finely chopped
1 tsp dried thyme
3/4 tsp salt
1 pinch fresh black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tbsp marsala wine
1/2 cup coarsely chopped toasted walnuts
2 tbsp chopped fresh sage

Directions:

In a large saucepan, heat vegetable broth until hot. Keep hot.
Place a large saucepan over medium heat. Add oil. Sauté mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
Reduce heat. Add rice and stir well to coat grains. Add white wine and marsala and stir until rice has absorbed liquid.
Add 1 cup vegetable broth, stirring until liquid is absorbed. Repeat until you have used up all of the liquid.
Stir in walnuts and fresh sage. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	526.06 Kcal (2203 kJ)
Calories from fat	151.21 Kcal
		% Daily Value*
Total Fat	16.8g	26%
Cholesterol	2.46mg	1%
Sodium	1615.73mg	67%
Potassium	716.21mg	15%
Total Carbs	76.47g	25%
Sugars	7.08g	28%
Dietary Fiber	6.18g	25%
Protein	12.58g	25%
Vitamin C	6.9mg	11%
Iron	4.5mg	25%
Calcium	69.5mg	7%

Amount Per 100 g
Calories	130.67 Kcal (547 kJ)
Calories from fat	37.56 Kcal
		% Daily Value*
Total Fat	4.17g	26%
Cholesterol	0.61mg	1%
Sodium	401.35mg	67%
Potassium	177.91mg	15%
Total Carbs	19g	25%
Sugars	1.76g	28%
Dietary Fiber	1.54g	25%
Protein	3.13g	25%
Vitamin C	1.7mg	11%
Iron	1.1mg	25%
Calcium	17.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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