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Suggest a better descriptionChop onion
Grate Parmesan
In a medium sauce pan bring the broth to a boil. Reduce the heat and simmer
Two. In a small bowl dissolve the saffron in 1 cup of broth.
Three. In a large nonstick saucepan heat the oil. Sauté the onion until softened, about two minutes. Add the rice; cook, stirring to coat, about one minute.
Four. Add the wine and 1/2 cup of the broth; cook, stirring, until the liquid is absorbed. Continue adding the broth, alternating between plane broth and saffron broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more, until the rice is just tender. The total cooking time should be 25 to 30 minutes. Serve in the cheese, margarine or butter, lemon zest and pepper. Serve at once
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Serving Size: 1 (1171g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2563 | ||
Calories from Fat: 1491 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.6g | 221 % | |
Saturated Fat 48.2g | 241 % | |
Monounsaturated Fat 68.4g | ||
Polyunsanturated Fat 34.9g | ||
Cholesterol 812.8mg | 250 % | |
Sodium 814.8mg | 28 % | |
Potassium 2121.8mg | 56 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 45.2g | ||
Protein 204.8g | 293 % | |
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: 2563
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