Directions:
- Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
- Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness.
- Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 613.13 Kcal (2567 kJ) | ||
| Calories from fat | 240.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.68g | 41% | |
|---|---|---|---|
| Cholesterol | 27.9mg | 9% | |
| Sodium | 1406.33mg | 59% | |
| Potassium | 299.49mg | 6% | |
| Total Carbs | 63.78g | 21% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 13.15g | 26% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 250.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 132.07 Kcal (553 kJ) | ||
| Calories from fat | 51.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 41% | |
|---|---|---|---|
| Cholesterol | 6.01mg | 9% | |
| Sodium | 302.92mg | 59% | |
| Potassium | 64.51mg | 6% | |
| Total Carbs | 13.74g | 21% | |
| Sugars | 0.11g | 2% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 2.83g | 26% | |
| Vitamin C | 4.8mg | 37% | |
| Iron | 0.1mg | 2% | |
| Calcium | 54mg | 25% | |
* 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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