Try this Risotto Pomodoro (Rice and Tomatoes) recipe, or contribute your own.
Suggest a better descriptionIn 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN). Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet. cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn). Stir in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed. Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely). Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 4 | ||
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Calories: 186 | ||
Calories from Fat: 70 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 456.5mg | 16 % | |
Potassium 137.2mg | 4 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 24.7g | ||
Protein 2.6g | 4 % | |
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: 186
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