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Pan-Roasted Squab with Wild Mushroom Risotto

Pan-Roasted Squab with Wild Mushroom Risotto Recipe

  • 3¾ cups Chicken Stock, Vegetable Stock, or low-salt canned broth, plus a little extra, if needed
  • 1 ounce dry imported mushrooms (optional)
  • 12 shiitake mushrooms, caps only, sliced thin
  • 3 tablespoons butter
  • 1¼ cups arborio rice
  • 4 ounces oyster or other wild mushrooms, sliced thin (about 3 cups)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pure olive oil
  • 6 squab, 1¼ pounds each, deboned and cut into serving portions
  • Kosher salt and freshly ground black pepper
  • Steamed or blanched asparagus
  • Green and Yellow Squash Ribbons
  • Simple Roasted Chicken
  • Roasted Duck
  • Seared and Roasted Duck Breasts with Green-Peppercorn Sauce
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1330kcal (67%)
Total Fat 97g (149%)
Saturated Fat 35g (177%)
Cholesterol 368mg (123%)
Total Carbohydrate 37g
Dietary Fiber 3g
Sugars 0g
Protein 72g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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