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Suggest a better descriptionSimmer broth.
Cook prosciutto in 1 tbs oil until crisp, 3-5 minutes. Remove and set aside. Add asparagus and saute 5 minutes. Remove and set aside.
Sweat shallots and garlic in remaining oil about 3 minutes. Stir in rice and saute a few minutes. Deglaze pan with wine and stir until completely absorbed, about 1-2 minutes. Add broth in 1/2 cup increments. Simmer and stir until liquid is mostly absorbed before adding more, taking about 45 minutes to fully cook. Add remaining ingredients.
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Serving Size: 1 Serving (8377g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 17620 | ||
Calories from Fat: 10348 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1149.8g | 1533 % | |
Saturated Fat 331.3g | 1656 % | |
Monounsaturated Fat 480g | ||
Polyunsanturated Fat 241.7g | ||
Cholesterol 5617.7mg | 1729 % | |
Sodium 6960.2mg | 240 % | |
Potassium 15846.6mg | 417 % | |
Total Carbohydrate 292.3g | 86 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 271.5g | ||
Protein 1426.1g | 2037 % | |
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: 17620
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