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Ingredients
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1 tablespoon olive oil
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3 small onions, finely chopped
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1 clove garlic, crushed
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1 teaspoon minced fresh parsley
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1 teaspoon minced celery
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salt and pepper to taste
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1 ½ cups sliced fresh mushrooms
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1 cup whole milk
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¼ cup heavy cream
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1 cup rice
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5 cups vegetable stock
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1 teaspoon butter
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1 cup grated Parmesan cheese
Directions
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Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
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Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
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When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts (per serving)
439 | Calories |
20g | Fat |
49g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 439 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 10g | 49% |
Cholesterol 50mg | 17% |
Sodium 768mg | 33% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 2g | 7% |
Total Sugars 7g | |
Protein 17g | 34% |
Vitamin C 5mg | 5% |
Calcium 394mg | 30% |
Iron 3mg | 16% |
Potassium 403mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.