Side Dishes

Mushroom and Roasted Red Pepper Risotto

Laura Neff
April 28, 2015
3

Delicious and creamy mushroom risotto with roasted red peppers.

8
7 cups low sodium vegetable broth
1/4 cup unsalted butter
1 cups finely diced yellow onions
2 cloves garlic, finely diced
16 ounces fresh white mushrooms, diced small
1- 12 ounce jar roasted red peppers, drained and diced small
2 cups Arborio rice
1 cup shredded Parmesan cheese
ground black pepper, to taste
Add the vegetable broth to a medium pot and heat over low heat. You want the broth warm, but not boiling. In a large shallow saucepan over medium heat, melt the butter. Add in the onions and sauté until...
See the full directions on my site
Nutritions

Calories
470

Sodium
7948mg
331% DV

Fat
13g
20% DV

Protein
25g
51% DV

Carbs
61g
20% DV

Fiber
4g
17% DV
Rice/Grains Dinner

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8 small taro roots
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salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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