Try this Fresh Herb and Parmesan Risotto recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. In a heavy medium saucepan over medium-low heat, heat the olive oil and saute the onion, stirring frequently, until it is translucent, about 8 minutes. To the onion, add rice and stir until a white spot appears in the center of the grains, about 1 minute. Add wine and stir until it is absorbed, about 2 minutes. Add 3/4 cup of the stock, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding stock 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer. Add the 3/4 cup Parmesan cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to blend. *Mixed herbs of your choice, such as: basil, arugula, chives, parsley, oregano, etc. Recipe by: Fort Worth Star Telegram (Willams-Sonoma Collectionss ) Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Sep 18, 1997
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 6 | ||
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Calories: 642 | ||
Calories from Fat: 279 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 142.8mg | 44 % | |
Sodium 206mg | 7 % | |
Potassium 442.3mg | 12 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 44.2g | ||
Protein 39.8g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 642
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