Directions:
- Heat oven to 350.
- Saute onion and garlic in oil and 1 teaspoon of butter until softened.
- Add rice and stir until it has absorbed all the oil and butter.
- Add vermouth and cook for another minute or two.
- Stir in broth and cream, mix well and bring to a boil over high heat.
- Remove, cover and place in the oven for 18-25 minutes.
- Remove from oven and stir in the remaining 3 T. butter and parmesan.
- Drizzle lightly with extra virgin olive oil and sprinkle with a little more parmesan and freshly cracked pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.9 Kcal (1318 kJ) | ||
| Calories from fat | 131.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 23% | |
|---|---|---|---|
| Cholesterol | 35.39mg | 12% | |
| Sodium | 431.62mg | 18% | |
| Potassium | 91.55mg | 2% | |
| Total Carbs | 31.07g | 10% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 6.27g | 13% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 107.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 185.38 Kcal (776 kJ) | ||
| Calories from fat | 77.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 23% | |
|---|---|---|---|
| Cholesterol | 20.84mg | 12% | |
| Sodium | 254.08mg | 18% | |
| Potassium | 53.89mg | 2% | |
| Total Carbs | 18.29g | 10% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 3.69g | 13% | |
| Vitamin C | 3.5mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 63.3mg | 11% | |
* 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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