Very easy cheesy risotto without all the stirring.
Melt butter in a large skillet over medium-high heat. Cook green onions (or peppers and onion) in butter briefly, then add the rice.
Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper.
Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 223 | ||
Calories from Fat: 73 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 157mg | 5 % | |
Potassium 84mg | 2 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 30.6g | ||
Protein 5.7g | 8 % | |
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: 223
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