Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (1)
Mushroom and Poblano Risotto
NUTRITION · PER SERVING36M COOK
CAL 14%·PRO 18%
CARBS 37G52% OF CAL
2G FIBER28G OTHER7G TOTAL SUGAR
FAT 12G38% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A risotto with sautéed mushrooms and poblano chiles, giving an Italian-style rice dish a Mexican twist. Creamy and earthy, with layers of flavor from roasted peppers.
mainmexican🔥 ovengluten freevegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 poblano chile pepper
- 2 tablespoons olive oil
- 8 ounces portabella (sliced cap mushrooms)
- 5 ounces shiitake mushrooms (chopped)
- 1 clove garlic (chopped)
- 1 1/2 cups water
- 1 cup milk
- 1 package Knorr Selects Four Cheese Risotto
- 4 roasted poblano chile peppers (optional if serving stuffed)
At a glance
PER SERVING · TIME 36M
CAL 14%·PRO 18%
CARBS 37G52% OF CAL
2G FIBER28G OTHER7G TOTAL SUGAR
FAT 12G38% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 26m
- Sodium
- 453mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 138mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.