Risotto aux Champignons Recipe

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Risotto aux Champignons
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  1. Sauté the onion in half of the butter until it is translucent.
  2. Add the mushrooms and cook 2-3 minutes.
  3. Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
  4. Add a ladle of bouillon and cook until it is absorbed.
  5. Add the safron.
  6. Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
  7. Add the remaining butter and parmesan, stir.
  8. Serve topped with chopped parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 740.11 Kcal (3099 kJ)
Calories from fat 265.17 Kcal
% Daily Value*
Total Fat 29.46g 45%
Cholesterol 75.99mg 25%
Sodium 313.41mg 13%
Potassium 358.67mg 8%
Total Carbs 92.45g 31%
Sugars 3.08g 12%
Dietary Fiber 2.74g 11%
Protein 15.95g 32%
Vitamin C 3.8mg 6%
Vitamin A 0.3mg 10%
Iron 1mg 6%
Calcium 127.6mg 13%
Amount Per 100 g
Calories 256.78 Kcal (1075 kJ)
Calories from fat 92 Kcal
% Daily Value*
Total Fat 10.22g 45%
Cholesterol 26.36mg 25%
Sodium 108.74mg 13%
Potassium 124.44mg 8%
Total Carbs 32.08g 31%
Sugars 1.07g 12%
Dietary Fiber 0.95g 11%
Protein 5.53g 32%
Vitamin C 1.3mg 6%
Vitamin A 0.1mg 10%
Iron 0.4mg 6%
Calcium 44.3mg 13%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
  • 19

Good Points

  • saturated fat free,
  • low sodium

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