Boursin And Fennel Seed Risotto
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INGREDIENTS
INSTRUCTIONS
In a small saucepan bring broth and water to a simmer and keep at a bare simmer. In a heavy saucepan melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter. Add vermouth and cook, stirring, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding next. (After last broth addition rice should be al dente and creamy.) Remove pan from heat and stir in Boursin, chives, and salt and pepper to taste. Serves 2. Gourmet February 1994
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (599g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 642 | ||
| Calories from Fat: 623 (97%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 69.2g | 92 % | |
| Saturated Fat 43.8g | 219 % | |
| Monounsaturated Fat 18g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 183.2mg | 56 % | |
| Sodium 992.5mg | 34 % | |
| Potassium 390.4mg | 10 % | |
| Total Carbohydrate 1.9g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 1.7g | ||
| Protein 6.6g | 9 % | |
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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. |
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Calories per serving: 642
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