Photo: Andrew Ridley
Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)
14 ingredients
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Estimated Nutrition (whole recipe, rough)
1158
Calories
62g
Protein
66g
Fat
73g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork Sausage | 100g cooked | 301 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups low-sodium chicken stock
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1/2 lb. Italian pork sausages, casings removed
- and meat chopped
- 1/2 lb. white button mushrooms, brushed clean
- and sliced
- 2 cups medium-grain rice, such as Arborio,
- Vialone Nano or Carnaroli
- 1/2 cup dry white wine
- 1/2 cup shelled peas (fresh or frozen)
- Salt and freshly ground pepper, to taste
- 1/3 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes