Directions:
- In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.
- Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.
- Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.
- Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.
- Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3808.09 Kcal (15944 kJ) | ||
| Calories from fat | 1470.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 163.41g | 251% | |
|---|---|---|---|
| Cholesterol | 439.9mg | 147% | |
| Sodium | 2042.26mg | 85% | |
| Potassium | 2343.42mg | 50% | |
| Total Carbs | 381.73g | 127% | |
| Sugars | 23.05g | 92% | |
| Dietary Fiber | 16.95g | 68% | |
| Protein | 120.61g | 241% | |
| Vitamin C | 254.6mg | 424% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 86.6mg | 481% | |
| Calcium | 577.8mg | 58% | |
| Amount Per 100 g | |||
| Calories | 195.06 Kcal (817 kJ) | ||
| Calories from fat | 75.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 251% | |
|---|---|---|---|
| Cholesterol | 22.53mg | 147% | |
| Sodium | 104.61mg | 85% | |
| Potassium | 120.03mg | 50% | |
| Total Carbs | 19.55g | 127% | |
| Sugars | 1.18g | 92% | |
| Dietary Fiber | 0.87g | 68% | |
| Protein | 6.18g | 241% | |
| Vitamin C | 13mg | 424% | |
| Vitamin A | 0.2mg | 158% | |
| Iron | 4.4mg | 481% | |
| Calcium | 29.6mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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