Rissotto
by drjhewins
Basic rissotto recipe
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INGREDIENTS
- 1 pound Butter
- 4 each Onions ; minced
- 4 pounds Arborrio rice
- 2 quarts White wine
- 4 quarts Water
INSTRUCTIONS
Sweat the onions in the butter
Add rice and coat with the butter
Add the liquids and bring to a boil
Reduce the heat and simmer until the liquid is absorbed by the rice
Remove from the heat and spread out on a sheet tray to cool
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (742g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 1356 | ||
| Calories from Fat: 671 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 74.6g | 99 % | |
| Saturated Fat 46.9g | 234 % | |
| Monounsaturated Fat 19.4g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 195mg | 60 % | |
| Sodium 543.6mg | 19 % | |
| Potassium 257.3mg | 7 % | |
| Total Carbohydrate 149g | 44 % | |
| Dietary Fiber 5.8g | 23 % | |
| Sugars, other 143.2g | ||
| Protein 13.1g | 19 % | |
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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. |
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Calories per serving: 1356
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