Directions:
- Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
- Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion and mushrooms; sauté 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in sherry; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, 1/4 cup cheese, and remaining ingredients. Cover and let stand 2 minutes. Sprinkle with remaining cheese. Serve immediately.
- Tomato-Basil Risotto: Omit mushrooms, sherry, thyme, and salt. Add 1/4 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above. Remove from heat; stir in 1 cup chopped drained San Marzano tomatoes, 1/2 cup grated fresh Parmigiano-Reggiano cheese, 2 tablespoons chopped fresh basil, and pepper. Cover and let stand 2 minutes before serving. Serves 4 (serving size: about 1 cup) CALORIES 364; FAT 16.1g (sat 6.6g, mono 6.4g, poly 0.9g); PROTEIN 10.2g; CARB 45.4g; FIBER 3.4g; CHOL 23mg; IRON 0.7mg; SODIUM 683mg; CALC 170mg
- Spring Vegetable Risotto: Omit mushrooms and sherry. Add 1/2 cup white wine to sauted onion, cooking as directed above. Add broth, and cook as directed above, adding 1 cup chopped trimmed asparagus spears and 3/4 cup frozen petite green peas, thawed, before adding last 1/2 cup broth. Remove from heat; stir in 1/3 cup grated fresh Parmigiano-Reggiano cheese, thyme, pepper, and salt. Cover and let stand 2 minutes. Serves 4 (serving size: 1 cup) CALORIES 366; FAT 15.2g (sat 6g, mono 6.4g, poly 1g); PROTEIN 10.5g; CARB 48.2g; FIBER 5g; CHOL 21mg; IRON 1.5mg; SODIUM 595mg; CALC 125mg
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1871.7 Kcal (7836 kJ) | ||
| Calories from fat | 487.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.14g | 83% | |
|---|---|---|---|
| Cholesterol | 62.53mg | 21% | |
| Sodium | 2286.45mg | 95% | |
| Potassium | 2356.13mg | 50% | |
| Total Carbs | 201.01g | 67% | |
| Sugars | 27.21g | 109% | |
| Dietary Fiber | 6.62g | 26% | |
| Protein | 115.69g | 231% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 19.4mg | 108% | |
| Calcium | 781.5mg | 78% | |
| Amount Per 100 g | |||
| Calories | 123.02 Kcal (515 kJ) | ||
| Calories from fat | 32.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 83% | |
|---|---|---|---|
| Cholesterol | 4.11mg | 21% | |
| Sodium | 150.28mg | 95% | |
| Potassium | 154.86mg | 50% | |
| Total Carbs | 13.21g | 67% | |
| Sugars | 1.79g | 109% | |
| Dietary Fiber | 0.44g | 26% | |
| Protein | 7.6g | 231% | |
| Vitamin C | 1.6mg | 41% | |
| Iron | 1.3mg | 108% | |
| Calcium | 51.4mg | 78% | |
* 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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