from Williams Sonoma
In small saucepan over med-high heat, combine broth, wine & saffron. Bring to a boil, stirring occasionally. Reduce heat to med-low and simmer.
In large saucepan or skillet, melt butter over med-high heat. Add onion and saute approx 5 mins. Stir in the rice and cook until well coated, 2-3 mins. Stir in 1/2 cup of broth mixture and cook, stirring frequently, until absorbed. Repeat, 1/2 cup at a time, with remaining broth. Use water if needed.
Mix in cheese and green onion and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1563g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 3207 | ||
Calories from Fat: 2021 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 224.6g | 299 % | |
Saturated Fat 67.3g | 336 % | |
Monounsaturated Fat 91.7g | ||
Polyunsanturated Fat 46.6g | ||
Cholesterol 1097.3mg | 338 % | |
Sodium 1135.8mg | 39 % | |
Potassium 2996.4mg | 79 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 6.2g | ||
Protein 269.7g | 385 % | |
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: 3207
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