HGTV Recipes - Episode 213 1. Bring chicken broth to a simmer in a medium saucepan. Keep warm over low heat. Do not boil. 2. Combine tomatoes, basil, garlic, salt, and 1 tablespoon olive oil. Stir well and set aside. 3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add chopped onion and saute 3 minutes. 4. Stir in Arborio rice. Cook 1 minute, stirring constantly. 5. Add wine. Cook 1 minute or until liquid is absorbed, stirring constantly. 6. Add warm chicken broth, 1/2 cup at a time, stirring constantly until each addition of broth is absorbed by the rice (approximately 20 minutes total). 7. Add tomato mixture. Cook about 2 minutes, stirring constantly. 8. Remove pan from heat. Stir in tomato-basil feta cheese. 9. Sprinkle each serving with Parmesan cheese. Makes about 6 servings, 1 cup each. Posted to bbq-digest by Carol McKaskill <
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|Serving Size: 1 Serving (1920g)|
|Recipe Makes: 1|
|Calories from Fat: 243 (15%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 72.2mg||22 %|
|Sodium 2811.4mg||97 %|
|Potassium 1998.8mg||53 %|
|Total Carbohydrate 290g||85 %|
|Dietary Fiber 18.6g||75 %|
|Sugars, other 271.4g|
|Protein 50g||71 %|
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Calories per serving: 1646
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