Try this Risotto From Southern Living recipe, or contribute your own.Suggest a better description
1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion; cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat well. Stir in wine and cook until wine is absorbed. Stir in tomatoes; cook, stirring constantly 2 minutes. Reduce heat to medium low. 2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. (This process will take about an hour.) 3. Stir gremolata into rice mixture. Gremolata: --------- 6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup grated lemon rind Combine all ingredients in a small bowl. Yield: 1/3 cup Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26, 1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600 ~0500
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 81 (92%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 8.2mg||3 %|
|Sodium 3.3mg||0 %|
|Potassium 20.3mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
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: 88
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.