In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. In a heavy medium saucepan over medium-low heat, heat the olive oil and saute the onion, stirring frequently, until it is translucent, about 8 minutes. To the onion, add rice and stir until a white spot appears in the center of the grains, about 1 minute. Add wine and stir until it is absorbed, about 2 minutes. Add 3/4 cup of the stock, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding stock 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer. Add the 3/4 cup Parmesan cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to blend. *Mixed herbs of your choice, such as: basil, arugula, chives, parsley, oregano, etc. Recipe by: Fort Worth Star Telegram (Willams-Sonoma Collectionss ) Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by email@example.com (Jack Dickson) on Sep 18, 1997
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 6|
|Calories from Fat: 279 (43%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 142.8mg||44 %|
|Sodium 206mg||7 %|
|Potassium 442.3mg||12 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 44.2g|
|Protein 39.8g||57 %|
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Calories per serving: 642
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