Directions:
- Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
- Using immersion blender, blend until smooth. Set fine herbes puree aside.
- In pan over medium heat, saute pancetta 8 minutes.
- Using slotted spoon, transfer to small bowl.
- Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
- Cook onion 7 minutes.
- Add leeks, saute, 15-17 minutes.
- Add garlic; cook 30 seconds.
- Stir in rice and pancetta. Cook until rice is translucent, 2-3 minutes. Add wine; stir until absorbed, 1 minute.
- Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
- When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
- Stir in butter, cheese and fine herbes puree.
- Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.99 Kcal (2123 kJ) | ||
| Calories from fat | 221.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.57g | 38% | |
|---|---|---|---|
| Cholesterol | 22.31mg | 7% | |
| Sodium | 1245.15mg | 52% | |
| Potassium | 504.1mg | 11% | |
| Total Carbs | 52.6g | 18% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 38.5mg | 64% | |
| Iron | 2.4mg | 13% | |
| Calcium | 120.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 113.05 Kcal (473 kJ) | ||
| Calories from fat | 49.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 38% | |
|---|---|---|---|
| Cholesterol | 4.97mg | 7% | |
| Sodium | 277.64mg | 52% | |
| Potassium | 112.4mg | 11% | |
| Total Carbs | 11.73g | 18% | |
| Sugars | 0.6g | 11% | |
| Dietary Fiber | 0.55g | 10% | |
| Protein | 2.06g | 18% | |
| Vitamin C | 8.6mg | 64% | |
| Iron | 0.5mg | 13% | |
| Calcium | 26.8mg | 12% | |
* 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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