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Suggest a better description1. Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes.
2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.
3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.
4. Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 557 | ||
Calories from Fat: 113 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 18.7mg | 6 % | |
Sodium 34127.7mg | 1177 % | |
Potassium 1399.8mg | 37 % | |
Total Carbohydrate 75.6g | 22 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 73.5g | ||
Protein 32.2g | 46 % | |
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: 557
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