Directions:
- Preheat the oven to 350 degrees F.
- Melt the butter with the olive oil in an oven-safe pot/pan over medium heat.
- Add the rice and stir until the oil and butter have been absorbed.
- Add the wine and cook until it has started to be absorbed, a few minutes.
- Stir in the chicken broth and milk over medium-high heat. Continue stirring until the mixture just reaches a boil.
- Remove the pot/pan from the heat, cover, and place in the oven.
- Bake 18 to 20 minutes.
- Remove the pot/pan from the oven and stir in the cheese and parsley. (If you are making a fancier risotto, stir in other ingredients now, provided they are already cooked!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.37 Kcal (1593 kJ) | ||
| Calories from fat | 133.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 23% | |
|---|---|---|---|
| Cholesterol | 32.79mg | 11% | |
| Sodium | 729.07mg | 30% | |
| Potassium | 270.76mg | 6% | |
| Total Carbs | 42.67g | 14% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 10.94g | 22% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 247.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 142.02 Kcal (595 kJ) | ||
| Calories from fat | 49.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 23% | |
|---|---|---|---|
| Cholesterol | 12.24mg | 11% | |
| Sodium | 272.22mg | 30% | |
| Potassium | 101.1mg | 6% | |
| Total Carbs | 15.93g | 14% | |
| Sugars | 1.15g | 12% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 4.09g | 22% | |
| Vitamin C | 3.2mg | 14% | |
| Iron | 0.7mg | 11% | |
| Calcium | 92.5mg | 25% | |
* 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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