Directions:
- In 2L saucepan, cook garlic and shallot in olive oil over low heat until tender.
- Add rice, wine, and 1/2 cup chicken stock. If not using wine, use extra 1/4 cup chicken stock.
- Simmer (small bubbles, not boiling) for 15-20 minutes, adding 1/2 cup chicken stock as rice absorbs liquid.
- When rice is al dente, remove from heat. There should still be thick liquid in the pot - this will be absorbed as it cools. Add parmesan and a little bit of freshly ground pepper.
- Enjoy! Still tastes yummy if refrigerated and reheated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.23 Kcal (311 kJ) | ||
| Calories from fat | 20.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 3% | |
|---|---|---|---|
| Cholesterol | 1.85mg | 1% | |
| Sodium | 69.48mg | 3% | |
| Potassium | 38.83mg | 1% | |
| Total Carbs | 9.71g | 3% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 152.13 Kcal (637 kJ) | ||
| Calories from fat | 41.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 3% | |
|---|---|---|---|
| Cholesterol | 3.79mg | 1% | |
| Sodium | 142.39mg | 3% | |
| Potassium | 79.57mg | 1% | |
| Total Carbs | 19.91g | 3% | |
| Sugars | 1.49g | 3% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 4.65g | 5% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 37.6mg | 2% | |
* 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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