Directions:
- In a pan over medium high heat, melt 2 T butter, and add the chopped shallot, diced garlic and white rice
- Stir ingredients until the butter has coated everything.
- Add 1 cup of white wine and stir until the liquid has evaporated (so far, we're cooking a real risotto…this is where we change it up and make it simple)
- Place into a rice cooker
- Season with black pepper to taste
- Add 6 cups of warm chicken stock and turn on rice cooker to regular setting ( I microwave 2 cups at a time to warm it up a little)
- In the pan that you heated the rice in, add the remaining butter and chopped mushrooms (and any other veggie you want, i.e. asparagus, etc)
- Cook about 5 minutes until tender, and remove from the heat
- When the rice cooker is finished with its cycle, add one cup of the grated parm, and the cooked mushrooms (asparagus etc)
- Combine and let sit for a few minutes
- Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.29 Kcal (910 kJ) | ||
| Calories from fat | 61.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 20.21mg | 7% | |
| Sodium | 452.3mg | 19% | |
| Potassium | 287.16mg | 6% | |
| Total Carbs | 22.1g | 7% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 11.79g | 24% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 156.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 78.37 Kcal (328 kJ) | ||
| Calories from fat | 22.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 11% | |
|---|---|---|---|
| Cholesterol | 7.29mg | 7% | |
| Sodium | 163.12mg | 19% | |
| Potassium | 103.57mg | 6% | |
| Total Carbs | 7.97g | 7% | |
| Sugars | 1.85g | 20% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 4.25g | 24% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.2mg | 4% | |
| Calcium | 56.6mg | 16% | |
* 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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