Directions:
- In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm.
- In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
- Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.34 Kcal (1350 kJ) | ||
| Calories from fat | 146.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.31g | 25% | |
|---|---|---|---|
| Cholesterol | 34.06mg | 11% | |
| Sodium | 456mg | 19% | |
| Potassium | 89.75mg | 2% | |
| Total Carbs | 30.41g | 10% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 10.26g | 21% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 259.61 Kcal (1087 kJ) | ||
| Calories from fat | 118.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.14g | 25% | |
|---|---|---|---|
| Cholesterol | 27.43mg | 11% | |
| Sodium | 367.26mg | 19% | |
| Potassium | 72.28mg | 2% | |
| Total Carbs | 24.49g | 10% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.62g | 3% | |
| Protein | 8.27g | 21% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 42.9mg | 5% | |
* 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.
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