Try this Parmesan Risotto recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2974g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 2608 | ||
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 % | |
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: 2608
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.