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Bring stock to boil, reduced heat and cover. Heat oil and saute onion, garlic and chilli till soft. Add tomatoes and rice cook stirring till rice is coated in oil. Add wine and saffron and cook stirring till wine is absorbed. Add stock one ladle at a time and stir until it is absorbed. Continue till all stock is used. With last of stock add basil and prawns. Before serving stir in butter and season with salt and paper.
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Serving Size: 1 Serving (1002g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 6599 | ||
Calories from Fat: 6310 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 701.1g | 935 % | |
Saturated Fat 104.4g | 522 % | |
Monounsaturated Fat 503.7g | ||
Polyunsanturated Fat 73.1g | ||
Cholesterol 81.4mg | 25 % | |
Sodium 172.6mg | 6 % | |
Potassium 500.2mg | 13 % | |
Total Carbohydrate 79.2g | 23 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 74.8g | ||
Protein 13.1g | 19 % | |
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: 6599
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