Directions:
- Melt 50g of butter in a large pan over moderate heat.
- Add the onions and fry them gently for 5 minutes or until they are soft but have no colour.
- Add the rice and allow it to cook with the onions for 2 minutes, stirring well.
- Add enough boiling stock to barely cover the rice.
- Stir the rice gently until the stock has been absorbed, then add another ladle full of stock and continue in this way for about 20 minutes until the rice is just cooked but has a little bite.
- There should be enough liquid to make the risotto creamy.
- Now add the remaining ingredients and stir until all the butter has been absorbed.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.98 Kcal (1813 kJ) | ||
| Calories from fat | 181.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 31% | |
|---|---|---|---|
| Cholesterol | 53.64mg | 18% | |
| Sodium | 357.48mg | 15% | |
| Potassium | 185.89mg | 4% | |
| Total Carbs | 46.43g | 15% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 12.16g | 24% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 142mg | 14% | |
| Amount Per 100 g | |||
| Calories | 189.06 Kcal (792 kJ) | ||
| Calories from fat | 79.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 31% | |
|---|---|---|---|
| Cholesterol | 23.42mg | 18% | |
| Sodium | 156.1mg | 15% | |
| Potassium | 81.17mg | 4% | |
| Total Carbs | 20.27g | 15% | |
| Sugars | 1.51g | 14% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 5.31g | 24% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 62mg | 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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