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italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2966 kcal 148 %
  • Fat 91 g 140 %
  • Saturated 37 g 186 %
  • Carbs 409 g 136 %
  • Fiber 26 g 106 %
  • Protein 122 g 244 %
  • Cholesterol 128 mg 43 %
  • Sodium 7505 mg 313 %
  • Calcium 1455 mg 145 %
  • Magnesium 307 mg 73 %
  • Potassium 4670 mg 99 %
  • Iron 30 mg 169 %
  • Zinc 15 mg 134 %
  • Phosphorus 2247 mg 321 %
  • Vitamin A 551 µg 61 %
  • Vitamin C 70 mg 78 %
  • Thiamin (B1) 3 mg 239 %
  • Riboflavin (B2) 3 mg 262 %
  • Niacin (B3) 64 mg 402 %
  • Vitamin B6 2 mg 172 %
  • Folate equivalent (total) 1773 µg 443 %
  • Vitamin B12 3 µg 139 %
  • Vitamin D 3 µg 17 %
  • Vitamin E 5 mg 35 %
  • Vitamin K 559 µg 466 %

* 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.

Mushroom Risotto Recipe

Ingredients

  • 8 cups low-sodium homemade or store-bought low sodium chicken stock
  • 1 ounce dried porcini mushrooms, cleaned
  • 2 tablespoons olive oil
  • 1/2 pound button mushrooms, thinly sliced
  • 1/2 pound baby bella (cremini) mushrooms, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, diced (about 1/2 cup)
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoon butter
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 2/3 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish (optional)

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