Directions:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In another large pot heat the extra-virgin olive oil over medium to medium-high heat.
- Add the shallots and garlic to pan and saute to soften 3 to 4 minutes.
- Stir in the rice and add the zest of 2 lemons.
- Heat the rice for 1 to 2 minutes, then add the wine and cook until almost evaporated.
- Add in the hot stock, a few ladles at a time, and stir until alomst completely absorbed.
- Keep adding stock each time the stock is almost absorbed into the rice.
- When the rice is cooked, about 18 to 20 minutes, sprinkle with a 1/2 teaspoon sugar, and stir in the butter, juice of 2 lemons,
- The cheese, herbs, and cream.
- Season with salt and pepper, to taste, Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.56 Kcal (2322 kJ) | ||
| Calories from fat | 139.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.49g | 24% | |
|---|---|---|---|
| Cholesterol | 31.66mg | 11% | |
| Sodium | 558.89mg | 23% | |
| Potassium | 848.64mg | 18% | |
| Total Carbs | 77.42g | 26% | |
| Sugars | 16.82g | 67% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 18.98g | 38% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 45.6mg | 253% | |
| Calcium | 92.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 92.79 Kcal (388 kJ) | ||
| Calories from fat | 23.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 24% | |
|---|---|---|---|
| Cholesterol | 5.3mg | 11% | |
| Sodium | 93.51mg | 23% | |
| Potassium | 141.99mg | 18% | |
| Total Carbs | 12.95g | 26% | |
| Sugars | 2.81g | 67% | |
| Dietary Fiber | 0.8g | 19% | |
| Protein | 3.17g | 38% | |
| Vitamin C | 2mg | 20% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 7.6mg | 253% | |
| Calcium | 15.5mg | 9% | |
* 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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