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Suggest a better descriptionBring chicken stock to simmer. Dice onions. Bring pan to medium heat and sauté onions in a tbsp of butter and olive oil. Add arborio and stir for 30-60 seconds. Add half of vermouth to pan and half to chicken stock. Let vermouth evaporate in pan and then start ladeling chicken stock until stock is evaporated. Add 1 tbsp butter and let it melt. Remove from heat and add Parmesan. Stir and then serve immediately.
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Serving Size: 1 (1153g) | ||
Recipe Makes: 1 | ||
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Calories: 994 | ||
Calories from Fat: 294 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 76.9mg | 24 % | |
Sodium 1763.5mg | 61 % | |
Potassium 1162.5mg | 31 % | |
Total Carbohydrate 125.4g | 37 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 122g | ||
Protein 39.5g | 56 % | |
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: 994
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