Directions:
- Melt 2 oz of butter in a saucepan.
- Add chopped onion and celery, cook until just translucent.
- Add rice, cook a few minutes more, stirring to coat the rice with butter.
- Add wine, 1 cup of boiling water and crumbled stock cubes.
- Bring to a boil, add peas.
- Reduce heat, simmer uncovered until the water has evaporated.
- Add another cup of boiling water, cook until evaporated.
- Add the final cup of boiling water.
- Keep cooking until the water is almost absorbed.
- Overall cooking time is about 20 minutes.
- Stir in the Parmesan cheese and 1 oz butter.
- Add salt& pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.38 Kcal (939 kJ) | ||
| Calories from fat | 108.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 19% | |
|---|---|---|---|
| Cholesterol | 32.15mg | 11% | |
| Sodium | 546.1mg | 23% | |
| Potassium | 253.34mg | 5% | |
| Total Carbs | 18.88g | 6% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 6.97g | 14% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 72mg | 7% | |
* 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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