Directions:
- Heat a medium skillet over medium high heat.
- Add extra virgin olive oil, garlic and onion. Saute, stirring constantly for 2-3 minutes.
- Add rice and season with salt and pepper.
- Cook another minute or so then add wine and let it completely absorb (about 30 seconds).
- Add about 1 cup chicken stock and stir.
- Reduce heat a bit to medium.
- Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.
- Cook 20-25 minutes, using as much stock as necessary to result in a creamy-consistency rice with a bite to it.
- When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas. Stir to combine and heat peas through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.68 Kcal (1899 kJ) | ||
| Calories from fat | 114.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 20% | |
|---|---|---|---|
| Cholesterol | 12.68mg | 4% | |
| Sodium | 432.71mg | 18% | |
| Potassium | 268.72mg | 6% | |
| Total Carbs | 67.44g | 22% | |
| Sugars | 20g | 80% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 13.97g | 28% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 144.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 125 Kcal (523 kJ) | ||
| Calories from fat | 31.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 20% | |
|---|---|---|---|
| Cholesterol | 3.49mg | 4% | |
| Sodium | 119.22mg | 18% | |
| Potassium | 74.04mg | 6% | |
| Total Carbs | 18.58g | 22% | |
| Sugars | 5.51g | 80% | |
| Dietary Fiber | 0.42g | 6% | |
| Protein | 3.85g | 28% | |
| Vitamin C | 1.2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39.9mg | 14% | |
* 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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