CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Swiss | Main dish, Swiss | 4 | Servings |
INGREDIENTS
250 | g | Fresh Boletus, Cep 8.75 oz |
cleaned trimed and | ||
sliced | ||
1 | Onion, finely chopped | |
20 | g | Butter 0.75 oz |
140 | g | Risotto rice, unpolished |
5 oz | ||
150 | g | Blueberries 5.5 oz, Blueberries 5.5 oz |
1/2 | White wine, dry 1/4 cup | |
4 | Bouillon 1 3/4 cup, Bouillon 1 3/4 cup | |
3/8 | Olive oil 1/4 cup | |
1 | Twig thyme | |
1 | pn | Garlic, mashed |
60 | g | Butter 2 oz |
INSTRUCTIONS
In a saucepan heat the butter and saute the onion. Stir in the rice and the blueberries, saute briefly. Moisten with wine, cook until absorbed; moisten with bouillon and cook until tender. Stir continuously, if necessary add some bouillon. Season with salt and pepper. In a skillet heat the oil, saute mushrooms, garlic and thyme. Stir the butter into the risotto. Transfer to warm plates and decorates with mushrooms. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 43mg
Sodium: 3.3mg
Potassium: 59.2mg
Carbohydrates: 7.1g
Fiber: 1.2g
Sugar: 4.5g
Protein: <1g