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Suggest a better descriptionIn a deep saute pan, melt the butter. Add the bacon and onions. Saute the mixture until the bacon is crispy, about 2 minutes. Add the peas and rice. Saute for 1 minute. Using a wooden spoon, stir in 1 cup of the stock at a time, until all the stock is incorporated, about 35 minutes. Stir in the cream and 1 cup of the grated cheese. Season with salt and pepper. Mound the risotto in the center of the platter. Garnish with remaining grated cheese, long and chopped chives. Serve with crusty bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (1349g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1029 | ||
Calories from Fat: 343 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 104.2mg | 32 % | |
Sodium 2279.4mg | 79 % | |
Potassium 1386.9mg | 36 % | |
Total Carbohydrate 117.9g | 35 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 115.2g | ||
Protein 48.7g | 70 % | |
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: 1029
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