Nutritional facts per serving
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MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kCal daily diet for an average adult.
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* The % Daily Value (DV) tells you how much a meal contributes to a daily diet. 2,000 calories a day is used for a general nutrition advice according to FDA. Your daily recommended values may be higher or lower depending on your calories needs.
** The MyMenu IQ™ score is for the digital recipe featured on the page. Nutritional information for ingredients and products used is based on standard nutrient databases such as USDA SR28, BLS32, as well as data from product labels.
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The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
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Instructions
Add the canola oil to a pot and fry the onion and sage over medium heat, about 10 minutes. Add the garlic and fry for a further minute, then add the risotto rice and toast in the pan, about 1 minute
Add the hot stock, about a cup at time, stirring with a wooden spoon while the rice absorbs it. This will take about 15 minutes for the rice to absorb all the stock. Once the rice is cooked, stir through the cream, parmesan and butter and season well to taste.
Fry the mushrooms in batches in a hot pan with a little oil. The mushrooms are ready when they are tender and golden in places. Season to taste. Lightly char the vine tomatoes in the same pan and season those to taste too.
Serve the risotto in bowls, topped with the exotic mushrooms, vine tomatoes, baby leaves and an extra grating of Parmesan
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