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Suggest a better descriptionFirst heat the oven to 350 degrees.
2. Place 3 cups (1.5 pints) grape or cherry tomatoes in a single layer on a rimmed baking sheet. Drizzle with the olive oil and season with 1/2 teaspoon of salt. Roast until softened, about 45 minutes. Let cool for 10 minutes.
3. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the parmesan, salt, pepper, peas and prosciutto. Set aside for a few minutes to warm the peas. Spoon into individual bowls.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 530 | ||
Calories from Fat: 89 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 20.8mg | 6 % | |
Sodium 653.4mg | 23 % | |
Potassium 336.5mg | 9 % | |
Total Carbohydrate 91.9g | 27 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 88.4g | ||
Protein 13.2g | 19 % | |
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: 530
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