Directions:
- Melt the butter in a saucepan and add the finely chopped onion and celery.
- Cook until they have just changed colour.
- Add the rice, and cook for a further few minutes, stirring constantly until all the rice is covered with the butter and becomes transparent.
- Add the white wine, 1 cup of boiling water and the crumbled stock cubes.
- Bring to the boil and add the peas.
- Reduce the heat and simmer UNcovered until the water has evaporated.
- Then add another cup of boiling water, and cook again, until this water has evaporated.
- Now add the 3rd cup of boiling water, and continue cooking until the water is ALMOST absorbed and the peas-cooked.
- Stir the grated Romano cheese and the extra 1 oz of butter through the peas and rice.
- Season with salt and pepper and serve garnishd with a sprig of parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.68 Kcal (1234 kJ) | ||
| Calories from fat | 125.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.9g | 21% | |
|---|---|---|---|
| Cholesterol | 38.87mg | 13% | |
| Sodium | 480.6mg | 20% | |
| Potassium | 489.96mg | 10% | |
| Total Carbs | 26.52g | 9% | |
| Sugars | 11.2g | 45% | |
| Dietary Fiber | 8.91g | 36% | |
| Protein | 10.99g | 22% | |
| Vitamin C | 68.3mg | 114% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 136mg | 14% | |
| Amount Per 100 g | |||
| Calories | 82.66 Kcal (346 kJ) | ||
| Calories from fat | 35.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 21% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 13% | |
| Sodium | 134.8mg | 20% | |
| Potassium | 137.43mg | 10% | |
| Total Carbs | 7.44g | 9% | |
| Sugars | 3.14g | 45% | |
| Dietary Fiber | 2.5g | 36% | |
| Protein | 3.08g | 22% | |
| Vitamin C | 19.2mg | 114% | |
| Iron | 0.5mg | 10% | |
| Calcium | 38.2mg | 14% | |
* 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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