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    You are in: Home / Recipes / Porcini Mushroom & Spinach Risotto Recipe
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    Porcini Mushroom & Spinach Risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    English_Rose's Note:

    Dried porcini give masses of flavour without having to spend a fortune on wild mushrooms.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
    2. 2
      Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.
    3. 3
      Tip in the wine and bubble until it's all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little parmesan if you like.

    Ratings & Reviews:

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    Nutritional Facts for Porcini Mushroom & Spinach Risotto

    Serving Size: 1 (373 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 404.4
     
    Calories from Fat 213
    52%
    Total Fat 23.7 g
    36%
    Saturated Fat 14.7 g
    73%
    Cholesterol 60.9 mg
    20%
    Sodium 217.9 mg
    9%
    Total Carbohydrate 33.2 g
    11%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.8 g
    19%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    dried funghi porcini

    vegetable stock

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