- Total time 50 minutes
- Portion size 6 servings
In saucepan, bring broth just to boil. Reduce heat; cover and set aside.
In large skillet, heat butter over medium heat; sauté mushrooms until golden brown, 4 to 5 minutes. Set aside.
In large saucepan, heat oil over medium heat; sauté shallot until slightly softened but not coloured, 4 to 5 minutes. Add rice, stirring until well coated. Stir in wine; cook, stirring constantly until all of the liquid is absorbed 3 to 4 minutes.
Add broth, 1⁄2 cup at a time, stirring constantly until all of the liquid is absorbed before adding the next addition, until rice is creamy and tender, about 20 minutes. Stir in mushrooms. Remove saucepan from heat; stir in Parmesan and crème fraîche. Season with salt and pepper to taste.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 4 g
- Sodium 260 mg
- Protein 9 g
- Calories 310
- Total fat 13 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 39 g