Directions:
- Melt the butter in a medium sauce pot. Add the onion, which has been finely chopped (I generally puree the onion in the food processor ahead of time). Cook until most of the water from the onion has evaporated (about 5 minute).
- Add the arborio rice, the wine and 1/2 cup of the chicken stock. Cook until most of the liquid is absorbed. Continue to add the remainder of the stock in 1/2 cup inrements as the previously added stock is absorbed. Before adding the last 1/2 cup of stock, add the mint, finely chopped (optional).
- When all of the stock has been added and mostly absorbed, add the cream and parmesean cheese. Add salt and pepper to your personal taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.87 Kcal (2256 kJ) | ||
| Calories from fat | 131.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 22% | |
|---|---|---|---|
| Cholesterol | 41mg | 14% | |
| Sodium | 1359.11mg | 57% | |
| Potassium | 372.96mg | 8% | |
| Total Carbs | 69.87g | 23% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 18.23g | 36% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 29.8mg | 166% | |
| Calcium | 236.1mg | 24% | |
| Amount Per 100 g | |||
| Calories | 132.46 Kcal (555 kJ) | ||
| Calories from fat | 32.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 22% | |
|---|---|---|---|
| Cholesterol | 10.08mg | 14% | |
| Sodium | 334.08mg | 57% | |
| Potassium | 91.68mg | 8% | |
| Total Carbs | 17.17g | 23% | |
| Sugars | 1.61g | 26% | |
| Dietary Fiber | 0.61g | 10% | |
| Protein | 4.48g | 36% | |
| Vitamin C | 1.2mg | 8% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 7.3mg | 166% | |
| Calcium | 58mg | 24% | |
* 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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