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Nutrition Facts
Serving Size 397 g
(Approx. 5 Servings)
Amount Per Serving
Calories 440 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 35 mg 12%
Sodium 1050 mg 44%
Total Carbohydrate 62 g 21%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 10 g
Vitamin A 15% Iron 6%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creamy Mushroom Risotto

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
5  People


Recipe makes 5 Servings

1 Oz Dynasty Shiitake Dried Black Mushrooms
4 cup(s) vegetable broth
10 Oz cremini mushrooms, quartered
5 Tbsp salted butter, divided, cold and cut into cubes
1 Tbsp garlic, minced
1 Tbsp parsley, chopped
1 cup(s) Huntaway Sauvignon Blanc, divided use
1/2 cup(s) shallots, minced
1 1/2 cup(s) H-E-B Arborio Rice
1/3 cup(s) Parmesan cheese
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Place dried shiitake mushrooms in a saucepan with vegetable broth. Bring to a simmer for 10 minutes, discard mushrooms and return broth to stove over medium-low heat.
Sauté cremini mushrooms in 1 tablespoon butter in a large sauté pan and cook until well browned and most of liquid is gone.
Add garlic and parsley and cook 2 additional minutes then deglaze with a splash of the cup of white wine. Cook until all liquid is gone and set aside.
Meanwhile, place a large, heavy bottom pan over medium heat and add 1 tablespoon butter and shallots. Sauté until translucent, then add rice and cook, stirring constantly, until fragrant.
Add remaining white wine and cook until almost all liquid is gone. Then add in a ladle of hot vegetable broth and continue cooking, stirring constantly, until all liquid is gone.
Add in remaining broth and continue to cook rice, stirring constantly, until all liquid has been absorbed.
Remove from heat and stir in Parmesan cheese and remaining cold butter.
Serve risotto topped with mushrooms.



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