Directions:
- Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
- Stir in the rice and coat in the oil. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
- Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley and margarine. Serve with freshly grated Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1942.16 Kcal (8131 kJ) | ||
| Calories from fat | 510.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.72g | 87% | |
|---|---|---|---|
| Cholesterol | 12.65mg | 4% | |
| Sodium | 2334.04mg | 97% | |
| Potassium | 2681.4mg | 57% | |
| Total Carbs | 267.39g | 89% | |
| Sugars | 17.22g | 69% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 58.43g | 117% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3mg | 17% | |
| Calcium | 342mg | 34% | |
| Amount Per 100 g | |||
| Calories | 114.91 Kcal (481 kJ) | ||
| Calories from fat | 30.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 87% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 4% | |
| Sodium | 138.1mg | 97% | |
| Potassium | 158.65mg | 57% | |
| Total Carbs | 15.82g | 89% | |
| Sugars | 1.02g | 69% | |
| Dietary Fiber | 0.44g | 30% | |
| Protein | 3.46g | 117% | |
| Vitamin C | 1.3mg | 36% | |
| Iron | 0.2mg | 17% | |
| Calcium | 20.2mg | 34% | |
* 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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