Directions:
- Combine first 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; stir seeds and bean into milk mixture. Bring to a simmer (do not boil). Cover and keep warm over low heat.
- Place rice in a medium sauté pan over medium heat; cook 3 minutes, stirring constantly. Stir in salt. Add milk mixture, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 45 minutes). Remove from heat; stir in rind and juices. Remove vanilla bean, and discard. Chill risotto at least 3 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.86 Kcal (770 kJ) | ||
| Calories from fat | 14.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 3% | |
|---|---|---|---|
| Cholesterol | 6.97mg | 2% | |
| Sodium | 153.85mg | 6% | |
| Potassium | 222.37mg | 5% | |
| Total Carbs | 33.76g | 11% | |
| Sugars | 15.89g | 64% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 3.6mg | 6% | |
| Calcium | 179.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 82.24 Kcal (344 kJ) | ||
| Calories from fat | 6.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 3% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 2% | |
| Sodium | 68.82mg | 6% | |
| Potassium | 99.47mg | 5% | |
| Total Carbs | 15.1g | 11% | |
| Sugars | 7.11g | 64% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 2.69g | 12% | |
| Vitamin C | 1.6mg | 6% | |
| Calcium | 80.4mg | 18% | |
* 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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