Preheat oven to 350F. Place rice and 4 cups of chicken stock in a dutch oven. Cover and bake for 45 minutes, until most liquid is absorbed. Remove from oven, add 1 cup stock. Parmesan, wine, butter, salt and pepper. Stir vigorously for 2-3 minutes, until rice is thick and creamy. Add peas, stir. Serve hot.
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|Serving Size: 1 Serving (2974g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 655 (25%)|
|Amt Per Serving||% DV|
|Total Fat 72.8g||97 %|
|Saturated Fat 34.5g||172 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 185.6mg||57 %|
|Sodium 6387.2mg||220 %|
|Potassium 3048.3mg||80 %|
|Total Carbohydrate 371g||109 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 355.4g|
|Protein 99.4g||142 %|
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Calories per serving: 2608
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