Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and saute?until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes! Per serving: 400 Calories (kcal); 13g Total Fat; (30% calories from fat); 8g Protein; 59g Carbohydrate; 35mg Cholesterol; 290mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 115 (25%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 31.9mg||10 %|
|Sodium 576.5mg||20 %|
|Potassium 407.5mg||11 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 66.8g|
|Protein 9.3g||13 %|
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Calories per serving: 451
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