Try this Tomato Basil Risotto with Feta Cheese recipe, or contribute your own.
Suggest a better descriptionHGTV Recipes - Episode 213 1. Bring chicken broth to a simmer in a medium saucepan. Keep warm over low heat. Do not boil. 2. Combine tomatoes, basil, garlic, salt, and 1 tablespoon olive oil. Stir well and set aside. 3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add chopped onion and saute 3 minutes. 4. Stir in Arborio rice. Cook 1 minute, stirring constantly. 5. Add wine. Cook 1 minute or until liquid is absorbed, stirring constantly. 6. Add warm chicken broth, 1/2 cup at a time, stirring constantly until each addition of broth is absorbed by the rice (approximately 20 minutes total). 7. Add tomato mixture. Cook about 2 minutes, stirring constantly. 8. Remove pan from heat. Stir in tomato-basil feta cheese. 9. Sprinkle each serving with Parmesan cheese. Makes about 6 servings, 1 cup each. Posted to bbq-digest by Carol McKaskill <
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Serving Size: 1 Serving (1920g) | ||
Recipe Makes: 1 | ||
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Calories: 1646 | ||
Calories from Fat: 243 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 72.2mg | 22 % | |
Sodium 2811.4mg | 97 % | |
Potassium 1998.8mg | 53 % | |
Total Carbohydrate 290g | 85 % | |
Dietary Fiber 18.6g | 75 % | |
Sugars, other 271.4g | ||
Protein 50g | 71 % | |
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: 1646
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