Directions:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
- Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the remaining ingredients; cook and stir until heated through. Serve immediately. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.42 Kcal (1216 kJ) | ||
| Calories from fat | 55.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 9% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 699.73mg | 29% | |
| Potassium | 160.12mg | 3% | |
| Total Carbs | 42.35g | 14% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.39 Kcal (483 kJ) | ||
| Calories from fat | 22.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 9% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 278.02mg | 29% | |
| Potassium | 63.62mg | 3% | |
| Total Carbs | 16.83g | 14% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 2.2g | 11% | |
| Vitamin C | 5.1mg | 21% | |
| Calcium | 22.6mg | 6% | |
* 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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