Try this Parmesan Risotto recipe, or contribute your own.
Suggest a better descriptionThinly slice the onion and ut in a pan with 4 tablespoons butter and 1 tablespoon oil; cook over low heat until soft but not brown, adding 1 tablespoon stock, if necessary. Add the rice and fry for a minute, then add a ladleful of stock. When this has been absorbed, add another and repeat process until 2 1/2 cups stock have been used. Stir in half the remaining butter and 2 tablespoons parmesan. Continue adding stock gradually. When rice is cooked, season with salt, add remaining butter and parmesan and serve.
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Serving Size: 1 Serving (1348g) | ||
Recipe Makes: 4 | ||
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Calories: 815 | ||
Calories from Fat: 364 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 85.9mg | 26 % | |
Sodium 2673.2mg | 92 % | |
Potassium 2324.2mg | 61 % | |
Total Carbohydrate 82.4g | 24 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 79.8g | ||
Protein 31.5g | 45 % | |
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: 815
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