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Risotto ai Funghi is for Dinner.

Risotto ai Funghi takes several minutes to prepare.

Risotto ai Funghi takes several minutes to cook.

Risotto ai Funghi makes 5 servings.

The ingredients for Risotto ai Funghi are:

Mushroom, Garlic, Olive Oil, Arborio Rice, Parm cheese, White wine, Chicken stock, Parsley, Salt & Pepper

Here is how you make Risotto ai Funghi:

Serving Size:?5, 1 cup servingsSautee' garlic and olive oil. Add mushrooms, parsley, wine, salt and pepper. Allow mushrooms to cook on low to medium heat. Once most wine has evaporated, add the raw rice. Slowly add some chicken stock one to two ladles at a time and stir continuously. Allow liquid to evaporate a little more, then add more stock. Repeat this process for about 20 minutes or until rice is done to your liking. Add the parm cheese during last few minutes of cooking towards the end. Ladled in a bowl, sprinkle with parm cheese and a little parsley (optional). Buon appetito:) This is a low fat meal, may substitute the chicken bouillon for vegetable bouillon and it becomes a vegetarian dish. In addition, you may substitute mushrooms for most veggies, i.e. asparagus, zucchini, etc. Lastly you may omit the white wine if you prefer and just add a little stock to the mushrooms instead while saut?ing. Number of Servings: 5Recipe submitted by SparkPeople user LUZEN-IT.

The nutritional information for Risotto ai Funghi is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 190.9

• Total Fat: 4.4 g
• Cholesterol: 4.0 mg
• Sodium: 788.7 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 0.3 g
• Protein: 5.2 g

Risotto ai Funghi is Italian cuisine.

The dietary needs meet for Risotto ai Funghi is Low Fat