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Rice Cooker Risotto
Mushroom risotto simplified by preparing it in a rice cooker. This deliciously creamy risotto recipe is full of mushrooms, peas and shallots and could not be easier.
6 Servings
-
mybakingaddiction.com
Servings:
6
| Calories:
434
| Total Fat:
15g
| Chol:
25mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
15g
23 %
Sat Fat
7g
35 %
Total Carb
57g
19 %
Fiber
3g
12 %
Sugars
3g
---
Cholesterol
25mg
8 %
Sodium
1087mg
45 %
Protein
12g
24 %
Calories:
52% Arborio rice
25% Others combined
11% Butter
9% Olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
2 tablespoons olive oil
16 ounces baby portabella mushrooms
3 tablespoons butter; melted
2 cups Arborio rice
1 shallot; finely diced
1 clove garlic; minced
1/2 cup dry white wine
4 1/2 cups chicken broth; divided use
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated parmesan cheese
2/3 cup frozen peas; thawed
1 tablespoon butter
Directions :
View recipe
directions
on mybakingaddiction.com
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Rice Cooker Risotto
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