Directions:
- Put the saffron threads into the hot chicken stock to steep(keep warm).
- Melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
- Add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
- Lower the heat and add the wine, stirring constantly until the wine is absorbed.
- Next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1/4 cup at at time until all the stock has been absorbed by the rice.
- Stir in the peas and olive oil cook an additional 3 minutes.
- Remove from heat and stir in 1/2 cup of parmesan cheese, salt, pepper and nutmeg.
- Cover and let stand for 5 minutes.
- Sprinkle the remaining parmesan cheese on top of the rice just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.63 Kcal (1790 kJ) | ||
| Calories from fat | 150.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.69g | 26% | |
|---|---|---|---|
| Cholesterol | 36.92mg | 12% | |
| Sodium | 743.07mg | 31% | |
| Potassium | 375.98mg | 8% | |
| Total Carbs | 43.07g | 14% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 19.33g | 39% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 8.1mg | 45% | |
| Calcium | 321.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 133.32 Kcal (558 kJ) | ||
| Calories from fat | 46.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 26% | |
|---|---|---|---|
| Cholesterol | 11.51mg | 12% | |
| Sodium | 231.66mg | 31% | |
| Potassium | 117.22mg | 8% | |
| Total Carbs | 13.43g | 14% | |
| Sugars | 2.2g | 28% | |
| Dietary Fiber | 0.95g | 12% | |
| Protein | 6.03g | 39% | |
| Vitamin C | 6.3mg | 34% | |
| Iron | 2.5mg | 45% | |
| Calcium | 100.3mg | 32% | |
* 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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