Chanterelle Risotto

1. 1

   In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the garlic and mushrooms, cooking and stirring until the mushrooms are lightly browned, about 3 minutes. Set aside.

2. 2

   In a large saucepan over medium heat, melt 2 tablespoons butter. Stir in the rice and cook for 1 to 2 minutes. Gradually add the vegetable broth 1/2 cup at a time, stirring often and letting each addition be fully absorbed before adding more. Continue cooking until the rice is slightly firm.

3. 3

   Stir in the mushroom mixture and cook until warmed through, about 1 minute. Stir in the Parmesan cheese; season with salt and pepper.

• Calories 462.33 kcal High
• Protein 19.25 g Good Source
• Carbs 65.03 g Moderate
• Total Fat 13.43 g Moderate
• Saturated Fat 8.7 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 39.63 mg Moderate
• Sodium 1078.39 mg High
• Fiber 2.79 g Low Source
• Sugar 2.99 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 500.63 mg Good Source
• Iron 2.99 mg Moderate
• Potassium 92.01 mg Low Source
• Vitamin A 28.71 mcg_rae Low Source
• Vitamin C 17.88 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten