Directions:
- Heat broth in medium saucepan.
- Melt 1/4 cup butter in large saucepan. When butter foams, add onion and saute until pale yellow.
- Add rice and mix well.
- When rice is coated with butter, add 1 to 2 ladles of broth, or enough to cover rice.
- Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time over 10 minutes.
- During remaining 10 minutes of cooking, add champagne, 1 cup at a time and stirring until absorbed.
- Rice is done when it is tender but firm to the bite.
- Stir in 1/2 cup Parmesan cheese and remaining butter. Season with salt.
- Place in a warm dish and serve immediately with remaining parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.37 Kcal (2723 kJ) | ||
| Calories from fat | 138.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.4g | 24% | |
|---|---|---|---|
| Cholesterol | 40.11mg | 13% | |
| Sodium | 870.69mg | 36% | |
| Potassium | 331.93mg | 7% | |
| Total Carbs | 75.07g | 25% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 13.54g | 27% | |
| Vitamin C | 12.3mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 217.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 141.44 Kcal (592 kJ) | ||
| Calories from fat | 30.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 24% | |
|---|---|---|---|
| Cholesterol | 8.72mg | 13% | |
| Sodium | 189.36mg | 36% | |
| Potassium | 72.19mg | 7% | |
| Total Carbs | 16.33g | 25% | |
| Sugars | 0.54g | 10% | |
| Dietary Fiber | 0.29g | 5% | |
| Protein | 2.94g | 27% | |
| Vitamin C | 2.7mg | 20% | |
| Calcium | 47.2mg | 22% | |
* 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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