Directions:
- Melt the butter in a pan, add the olive oil and chopped onion
- Sweat gently on a v. low heat for as long as you can (10 minutes minimum).
- Add garlic, cook for a few minutes.
- Add rice, stir to coat with butter/oil.
- Turn up heat.
- Add about 50ml of stock - keep heat up till wine has been absorbed, then reduce to medium.
- Now add stock a ladleful at a time, stirring as regularly as you can, keeping the risotto quite runny.
- When the rice is cooked but still al dente*, turn off the heat
- Add a knob of butter, leave covered for two minutes.
- Serve with freshly grated Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1902.75 Kcal (7966 kJ) | ||
| Calories from fat | 333.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.07g | 57% | |
|---|---|---|---|
| Cholesterol | 56.47mg | 19% | |
| Sodium | 55101.34mg | 2296% | |
| Potassium | 528.71mg | 11% | |
| Total Carbs | 313.36g | 104% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 11.62g | 23% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 283.15 Kcal (1185 kJ) | ||
| Calories from fat | 49.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 57% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 19% | |
| Sodium | 8199.6mg | 2296% | |
| Potassium | 78.68mg | 11% | |
| Total Carbs | 46.63g | 104% | |
| Sugars | 0.83g | 22% | |
| Dietary Fiber | 0.53g | 14% | |
| Protein | 1.73g | 23% | |
| Vitamin C | 1.3mg | 14% | |
| Iron | 0.2mg | 8% | |
| Calcium | 11.9mg | 8% | |
* 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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