1. Heat olive oil in a medium pot on medium-high heat. Add shallot and garlic, and sprinkle with salt and pepper. Stir frequently until softened, about 2 minutes.
2. Slowly add broth, water, and rice to pot. Increase heat to high and give it a stir. Once it reaches a boil, reduce heat to low and cover. Cook, without stirring, until the rice is tender and the liquid has been absorbed, about 15 minutes.
3, While the rice cooks, heat the butter in a skillet on medium-high heat. Once melted, stir constantly for 2-3 minutes, until the butter turns golden brown. Remove from heat and stir in wine. Pour over rice and stir to combine.
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|Serving Size: 1 Serving (749g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 254 (26%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 61mg||19 %|
|Sodium 1103.2mg||38 %|
|Potassium 386.7mg||10 %|
|Total Carbohydrate 157.9g||46 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 155.3g|
|Protein 15.6g||22 %|
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Calories per serving: 962
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