Try this Risotto with Arugula And Toasted Garlic recipe, or contribute your own.
Suggest a better descriptionBring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat. Heat oil in a large saucepan over medium heat. Add garlic; saute 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; saute 5 minutes. Add wine, salt, and pepper; cook 1 minute or unitl wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula. Note: To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the lst 1/2 cup of broth. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 servings | ||
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Calories: 37 | ||
Calories from Fat: 8 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 486.5mg | 17 % | |
Potassium 218.5mg | 6 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.7g | ||
Protein 3.1g | 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: 37
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