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    You are in: Home / Recipes / Mushroom Risotto Recipe
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    Mushroom Risotto

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 06, 2011

      I had to substitute champagne for the white balsamic vinegar. Excellent! This recipe lends itself to a hugh number of variations as I have made it several times now. Once I even added shredded swiss chard - delicious!

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    • on January 11, 2010

      i have made this twice now and it is amazing! i usually double the amount of mushrooms - using a basket of white and a basket and a half of baby bellas - and cut back on the parm. a little. so delicious and worth the time to make! thanks for posting a great recipe!

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    • on April 06, 2009

      This was a wonderful risotto! The only thing I changed was that I used roasted garlic, which I had left over from a meal the night before.

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    • on January 31, 2009

      Wonderful. The only substitutions I made, because it was what I had on hand, was I used vegetable broth instead of mushroom and jasmine rice instead of arborio.

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    • on August 03, 2006

      It you want to give someone a special treat this is a very smoothing dish.

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    • on August 03, 2006

      yumm

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    Nutritional Facts for Mushroom Risotto

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 374.5
     
    Calories from Fat 145
    38%
    Total Fat 16.1 g
    24%
    Saturated Fat 7.7 g
    38%
    Cholesterol 30.6 mg
    10%
    Sodium 1057.7 mg
    44%
    Total Carbohydrate 47.3 g
    15%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.6 g
    14%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    white balsamic vinegar

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