Directions:
- In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
- Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1582.19 Kcal (6624 kJ) | ||
| Calories from fat | 1058.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.59g | 181% | |
|---|---|---|---|
| Cholesterol | 275.87mg | 92% | |
| Sodium | 531.79mg | 22% | |
| Potassium | 325.22mg | 7% | |
| Total Carbs | 93.38g | 31% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 25.75g | 51% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 1.1mg | 38% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 291.63 Kcal (1221 kJ) | ||
| Calories from fat | 195.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.67g | 181% | |
|---|---|---|---|
| Cholesterol | 50.85mg | 92% | |
| Sodium | 98.02mg | 22% | |
| Potassium | 59.95mg | 7% | |
| Total Carbs | 17.21g | 31% | |
| Sugars | 1.03g | 22% | |
| Dietary Fiber | 0.32g | 7% | |
| Protein | 4.75g | 51% | |
| Vitamin C | 0.4mg | 3% | |
| Vitamin A | 0.2mg | 38% | |
| Calcium | 7.8mg | 4% | |
* 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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