Directions:
- Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
- Heat the butter and olive in a large saucepan.
- Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
- Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
- Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
- Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
- Cover and allow to stand for 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.28 Kcal (1215 kJ) | ||
| Calories from fat | 68.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 12% | |
|---|---|---|---|
| Cholesterol | 12.04mg | 4% | |
| Sodium | 1030.51mg | 43% | |
| Potassium | 345.39mg | 7% | |
| Total Carbs | 39.27g | 13% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 7.67g | 15% | |
| Vitamin C | 29.9mg | 50% | |
| Iron | 0.7mg | 4% | |
| Calcium | 146.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 78.99 Kcal (331 kJ) | ||
| Calories from fat | 18.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 12% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 4% | |
| Sodium | 280.43mg | 43% | |
| Potassium | 93.99mg | 7% | |
| Total Carbs | 10.69g | 13% | |
| Sugars | 0.95g | 14% | |
| Dietary Fiber | 0.52g | 8% | |
| Protein | 2.09g | 15% | |
| Vitamin C | 8.1mg | 50% | |
| Iron | 0.2mg | 4% | |
| Calcium | 40mg | 15% | |
* 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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