Directions:
- Bring the broth to a simmer. Keep the broth warm over very low heat.
- Melt the butter.
- Add olive oil.
- Add the onions and saute until brown.
- Add the white mushrooms and garlic.
- Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
- Stir in the rice and let it toast for a few minutes.
- Add the vinegar; cook until it is absorbed.
- Add 1 cup of hot broth.
- Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
- Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
- Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
- Add parsley right before cooked.
- Mix in the Parmesan.
- Season with salt and pepper, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.86 Kcal (1904 kJ) | ||
| Calories from fat | 174.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.44g | 30% | |
|---|---|---|---|
| Cholesterol | 30.16mg | 10% | |
| Sodium | 1232.84mg | 51% | |
| Potassium | 474.52mg | 10% | |
| Total Carbs | 49.01g | 16% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 16.34g | 33% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 244mg | 24% | |
| Amount Per 100 g | |||
| Calories | 90.98 Kcal (381 kJ) | ||
| Calories from fat | 34.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 30% | |
|---|---|---|---|
| Cholesterol | 6.03mg | 10% | |
| Sodium | 246.58mg | 51% | |
| Potassium | 94.91mg | 10% | |
| Total Carbs | 9.8g | 16% | |
| Sugars | 0.87g | 17% | |
| Dietary Fiber | 0.39g | 8% | |
| Protein | 3.27g | 33% | |
| Vitamin C | 1.4mg | 12% | |
| Iron | 0.1mg | 3% | |
| Calcium | 48.8mg | 24% | |
* 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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