1. In a large skillet, preferably nonstick, or large pot, heat the oil and butter over medium heat until hot. Add the onion and red pepper; saute 5 minutes. Add the garlic and saute an additional minute. 2. Stir in the rice and hot pepper flakes. Cook, stirring, 2 minutes. Slowly start to add the liquid, about a ladleful at a time. Cook, covered, over medium-low heat, 10 minutes, stirring occasionally. Add the liquid slowly and stir often. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process, covered, 10 minutes. 3. Uncover and add the olives and sun-dried tomatoes. Continue adding the liquid and stirring often. The risotto should cook in about 30 minutes. (The finished risotto should be creamy, with a little chewiness at the center of the rice.) 4. Add the mozzarella, parsley and Parmesan, stirring until the cheese has melted. Data per serving: Calories.....360 Carbohydrates.......49g Monounsaturated fat.....5g Protein......12g Sodium...........1077mg Polyunsaturated fat.....1g Fat..........13g Saturated fat........5g Cholesterol...........23mg (From "Pilaf, Risotto and Other Ways with Rice" by Sada Fretz) Submitted By CHERYL
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 45 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.1mg||3 %|
|Sodium 45.2mg||2 %|
|Potassium 60.4mg||2 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 42.9g|
|Protein 4.2g||6 %|
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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: 245
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