Bring broth to simmer in saucepan over low heat. Heat oil in saute pan over medium heat. Add rice. Stir until lightly coated with oil. Stir shallots into rice. Cook a few minutes until soft. Pour 1/2 cup hot broth into pan. Stir. Cook over medium-high heat until broth evaporates. About 1 minute add rest of broth. Add basil, oregano, chives and dry white wine. Stir. Simmer a few more minutes until all broth is absorbed. To serve: add salt, pepper, cheese, and parsley. Mix well. Approximately 6-8 minutes. Per serving (excluding unknown items): 488 Calories; 30g Fat (67% calories from fat); 17g Protein; 17g Carbohydrate; 45mg Cholesterol; 4377mg Sodium By Patty
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|Serving Size: 1 Serving (748g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 224 (53%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 78.6mg||24 %|
|Sodium 3241.7mg||112 %|
|Potassium 523.5mg||14 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15g|
|Protein 29.1g||42 %|
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Calories per serving: 419
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