Italian Rice with Wild Mushrooms
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | chicken stock | 3 cup | 50 kcal4g protein · 4g carbs · 1g fat | Buy |
| 2 | extra-virgin olive oil | 5 tbsp | 663 kcal0g protein · 0g carbs · 75g fat | Buy |
| 3 | chopped shallots | 0 g | — | Buy |
| 4 | risotto rice | 2 cup | 653 kcal13g protein · 142g carbs · 1g fat | Buy |
| 5 | dry white wine | 1 cup | 205 kcal0g protein · 6g carbs · 0g fat | Buy |
| 6 | Parmesan cheese | 0.25 cup | 253 kcal18g protein · 7g carbs · 17g fat · 0g fibre | Buy |
| 7 | wild mushrooms | 4 oz | 125 kcal5g protein · 27g carbs · 1g fat | Buy |
| 8 | truffle oil | 1 tsp | 42 kcal0g protein · 0g carbs · 5g fat · 0g fibre | Buy |
| 9 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 10 | Pepper to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients1991 kcal · 40g protein · 187g carbs · 100g fat · 0g fiber
Per serving332 kcal · 7g protein · 31g carbs · 17g fat · 0g fiber
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Directions
Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
Sauté the shallots in olive oil until soft.
Add the rice, stirring for 3–5 minutes, until coated with oil.
Pour in wine and about ½ cup of the hot broth and continue stirring.
Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
Serve immediately.
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