4 Serves
76 Mins
Prepare the mushrooms by cleaning and slicing them thinly using a chef's knife on a cutting board.
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FilipinoVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
50 mg / 4,700 mgSodium
1295 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 gIn a large saucepan, heat the olive oil over medium heat and sauté the sliced mushrooms until golden brown.
Add the arborio rice to the saucepan and toast it in the oil for 2 minutes until the edges become translucent.
Gradually add the vegetable broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more, continuing this process for about 20 minutes.
Reduce the heat to low and simmer the rice until it reaches an al dente texture, then season with salt to taste.
Remove from heat, cover, and let the risotto stand for 5 minutes before serving to allow the flavors to meld.
9
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Indian