Try this Chicken and Mushroom Risotto recipe, or contribute your own.
Suggest a better descriptionIn Dutch oven, heat 1 T olive oil over medium high heat.
Add chicken and brown. Remove.
Add 2 T olive oil - medium. Add onion until tender.
Add mushrooms and garlic until tender.
Add butter and rice. Stir. Add wine. Cook 2 minutes.
Stir in 4 3/4 c broth, lemon and salt.
Simmer over medium-low for 20 minutes stirring occasionally.
Add chicken and 1/2 c broth. Cook until tender and heated thoroughly.
Add cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1981g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 656 | ||
Calories from Fat: 36 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 38mg | 12 % | |
Sodium 2563.9mg | 88 % | |
Potassium 2384.6mg | 63 % | |
Total Carbohydrate 118.2g | 35 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 102.7g | ||
Protein 41.6g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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