Try this Risotto with Pomegranate Seeds recipe, or contribute your own.Suggest a better description
In a large saucepan, cook the onion in the butter and the oil over moderately low heat until it is softened, add the rice and cook for 2 minutes, stirring constantly (Do not let the rice brown.) Add the wine and cook over moderately high heat for 1 minute. Add about 1/2 cup of the broth, heated, and cook over moderate heat, stirring constantly until the broth is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be ab- sorbed before adding the next. (The cooking time will be about 18 minutes for creamy aT dente rice.) Remove the pan from the heat and add the Gorgonzola, stirring until it is melted completely Stir in the pomegranate seeds and season the risotto with salt and pepper. Serves 6 to 8. Recipe by: Arizona Magazine 10/94 Posted to MC-Recipe Digest V1 #987 by Walt Gray
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 6|
|Calories from Fat: 303 (43%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 82.3mg||25 %|
|Sodium 1201.5mg||41 %|
|Potassium 348.3mg||9 %|
|Total Carbohydrate 85.4g||25 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 80.6g|
|Protein 14.4g||21 %|
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Calories per serving: 706
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