Directions:
- Start by heating 2 teaspoons olive oil in heavy bottomed, medium-size saucepan over medium heat. Add the onion and sauté, stirring until translucent, about 3 minutes. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 minutes.
- Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup at a time. It's not necaessary to stir constantly, but you shold stir often. Let the rice almost fully absorb the broth before adding another cup.
- Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 minutes. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.96 Kcal (1298 kJ) | ||
| Calories from fat | 66.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 11% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 118.32mg | 5% | |
| Potassium | 58.29mg | 1% | |
| Total Carbs | 43.7g | 15% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 263.25 Kcal (1102 kJ) | ||
| Calories from fat | 56.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 11% | |
|---|---|---|---|
| Cholesterol | 4.67mg | 2% | |
| Sodium | 100.49mg | 5% | |
| Potassium | 49.51mg | 1% | |
| Total Carbs | 37.12g | 15% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.86g | 4% | |
| Protein | 5.71g | 13% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 65.6mg | 8% | |
* 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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