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Suggest a better descriptionBring the stock to a simmer in a saucepan. Heat the olive oil in a 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden but not brown - about 3-5 minutes. Add the rice and stir to coat the rice. Turn the heat to medium-high, add about 1/2 cup of the stock and keep the mixture boiling, stirring constantly. As soon as the stock has been absorbed, add another 1/2 cup of stock and stir. The risotto must keep boiling, but it must not stick to the pot. The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and parmesan. Recipe By :
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1377 | ||
Calories from Fat: 132 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 29.5mg | 9 % | |
Sodium 670.7mg | 23 % | |
Potassium 297.3mg | 8 % | |
Total Carbohydrate 267.3g | 79 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 257.9g | ||
Protein 34.7g | 50 % | |
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: 1377
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